Strawberry Bread

Strawberry season has come and gone in Bulgaria. It was lovely though brief. I should have known when the cherries took over the front of every store and stall that I should just let the strawberries go. But I didn't. Surprise. I bought two more pretty looking baskets and stuffed them in my fridge below all the cherries. When that first bit of berry hit my mouth...

ICK. They had that slightly acidy chemical taste I associate mainly with trying to hold various plaque-removing washes in my mouth at the dentist.

What was I going to do with two giant baskets of acidic strawberries?

So far I've come up with a use for just one, though I have another possibility on the horizon. Strawberry-using device #1?

Strawberry Cream Cheese Quick Bread from My Baking Addiction.

1/2 cup butter, room temperature

4 oz cream cheese, softened

1 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk (or 1/2 cup milk + 1/2 TBSP lemon juice)

1 1/2 cups strawberries, rinsed, dried, chopped

1. Preheat the oven to 350 F. Grease and flour a bread pan.

2. Combine cream cheese, butter, and sugar. Mix in eggs, one at a time, then vanilla.

3. In another bowl, whisk flour, baking powder, baking soda, and salt.

4. Stir flour mixture into butter mixture, until just combined. Stir in buttermilk.

5. Fold in the strawberries. Pour into prepared pan.

6. Bake 50-60 minutes, rotating half way, until golden brown on top and a fork inserted in the middle comes out clean.