Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Cream butter and cream cheese together until smooth and fluffy (2–3 minutes).
Add sugar, and beat until well incorporated.
Add eggs one at a time, beating after each. Stir in the vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture.
Toss strawberries with 1 tbsp flour, then gently fold them into the batter.
Pour batter into prepared loaf pan, smoothing the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If browning too fast, tent with foil halfway through.
Cool in pan for 10–15 minutes, then remove and cool completely on a wire rack.
Optional glaze: Mix powdered sugar with milk or lemon juice and vanilla. Drizzle over cooled loaf.
📝 Tips
You can use frozen strawberries (do not thaw), but fresh give better texture.
Add 1/2 tsp almond extract for a flavor twist.
Store leftovers in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
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