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1
Preheat the oven to 350u00b0F.
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2
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
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3
In large mixing bowl, use a mixer to cream together the butter, 3/4 cup granulated sugar and vanilla extract on medium-high speed for 1-2 minutes or until smooth and combined. Add the eggs and sour cream and continue to beat, scraping down the sides of the bowl with a rubber spatula as needed, until the mixture is pale and fluffy.
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4
Add the flour, baking powder, baking soda and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix. Fold in the strawberries.
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5
Place the cream cheese, sour cream, 2 Tbsp. granulated sugar and vanilla extract in a medium bowl. Beat with a mixer on medium speed for 2-3 minutes, until the mixture is completely smooth without lumps.
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6
Spoon half of the strawberry batter into the loaf pan. Spread the cream cheese mixture evenly on top, leaving a half-inch border around the edges. Spoon the remaining strawberry batter over the cream cheese layer.
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7
Bake the bread for 55-65 minutes on the middle rack, until a toothpick inserted in the center comes out clean.
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8
Pro tip: Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
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9
Check to see that bread is done. Remove from oven or add time as needed.
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10
Allow the bread to rest in the pan for 10 minutes and then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag in the refrigerator for 4 days or in the freezer for up to 3 months.
