“My mom is famous for this recipe ❤ She has been making it every Easter for as long as I can remember!”

Instructions:

1. Preparation: Preheat your oven to 375°F (190°C). Grease two 8.5×4.5-inch bread loaf pans. Slice the fresh strawberries into thin, bite-sized pieces. Dab off any excess moisture from the sliced strawberries with a paper towel. Set them aside.
2. Creaming the Wet Ingredients: In a large bowl, cream together the softened cream cheese and butter until smooth. Add the sugar, eggs, and vanilla extract. Beat the mixture until it becomes light and airy.
3. Combining Dry Ingredients: In a separate small bowl, combine the all-purpose flour, baking powder, and salt. Whisk or stir the dry ingredients thoroughly to ensure they are evenly mixed.
4. Mixing the Batter: Gradually add the dry ingredients and milk to the creamed wet ingredients. Mix until just combined. Avoid overmixing.
5. Adding Strawberries: Gently fold the sliced strawberry pieces into the batter, distributing them evenly.
6. Baking: Transfer the batter to the prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. I recommend covering the loaves with foil after 35-40 minutes to prevent the tops from over browning.
7. Cooling: Allow the loaves to cool completely in the pans before slicing and serving.