Ingredients
For the sourdough dough
- 100 g active sourdough starter, bubbly and recently fed
- 350 g bread flour
- 100 g all-purpose flour
- 220 g lukewarm milk
- 50 g granulated sugar
- 1 large egg
- 8 g fine salt
- 45 g unsalted butter, softened
- 1 teaspoon vanilla extract
For the strawberry filling
- 180 g fresh strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
For the cream cheese filling
- 225 g full-fat cream cheese, softened
- 45 g powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
Optional topping
- 1 tablespoon melted butter
- Powdered sugar for dusting
- A few fresh strawberries for serving
Step 1: Prepare the Strawberry Filling
Wash and dry the strawberries thoroughly. Remove the green tops and chop the berries into small pieces.
Place the strawberries, granulated sugar, and lemon juice in a small saucepan over medium-low heat. Cook for approximately 5–7 minutes, stirring frequently, until the strawberries soften and release their juices.
Mix the cornstarch with the water in a small bowl to make a smooth slurry. Stir it into the strawberries and continue cooking for another 1–2 minutes. The mixture should become thick and jam-like.
Remove it from the heat and allow it to cool completely. The filling must be cool before it is added to the dough; warm strawberry filling can make the dough sticky and difficult to shape.
Step 2: Mix the Sourdough Dough
In a large mixing bowl, combine the active sourdough starter, milk, egg, sugar, and vanilla. Stir until the mixture is mostly smooth.
Add the bread flour, all-purpose flour, and salt. Mix with a wooden spoon or your hands until no dry flour remains.
Cover the bowl and let the dough rest for about 30 minutes. This short rest allows the flour to hydrate and makes the dough easier to develop.
After the rest, begin kneading in the softened butter. Add it gradually, working it into the dough with your hands. Continue kneading for approximately 8–10 minutes, either by hand or with a stand mixer fitted with a dough hook.
The dough should become smooth, elastic, and slightly tacky but not excessively sticky.
Step 3: Bulk Fermentation
Place the dough in a lightly greased bowl and cover it.
Allow it to ferment at room temperature until it becomes noticeably puffy and increases in volume by approximately 50–75 percent. Depending on the temperature of your kitchen and the strength of your starter, this can take anywhere from 4–8 hours.
During the first 2 hours, perform 2–3 gentle sets of stretch-and-folds about 30 minutes apart. To do this, lift one side of the dough, stretch it gently upward, and fold it over the center. Rotate the bowl and repeat on all four sides.
After the final fold, leave the dough undisturbed until bulk fermentation is complete.
Step 4: Make the Cream Cheese Filling
While the dough is fermenting, prepare the cream cheese filling.
Place the softened cream cheese in a bowl and beat until smooth. Add the powdered sugar, vanilla, flour, and a small pinch of salt.
Mix until completely combined and creamy.
The flour helps stabilize the filling slightly during baking. Keep the mixture covered in the refrigerator until you are ready to assemble the loaf.
Step 5: Assemble the Loaf
Once the dough has finished bulk fermentation, lightly flour your work surface and gently turn the dough out.
Use your hands to form it into a rough rectangle. Avoid pressing out all of the air.
Roll or stretch the dough into a rectangle approximately 30 × 40 cm.
Spread the cream cheese mixture evenly over the dough, leaving about a 2 cm border around the edges. Spoon the cooled strawberry filling over the cream cheese and gently spread it into an even layer.
Be careful not to add too much filling directly along the edges, as this can make sealing the loaf difficult.
Starting from one long side, roll the dough tightly into a log. Pinch the seam closed.
Place the loaf seam-side down into a greased 9 × 5-inch loaf pan. If the log is too long, gently tuck the ends underneath.
Step 6: Final Proof
Cover the loaf loosely with plastic wrap or a reusable cover.
Let it proof at room temperature until the dough becomes visibly puffy and slowly springs back when gently pressed with a fingertip.
This may take approximately 2–5 hours, depending on the temperature and activity of your starter.
For a more convenient schedule, you can refrigerate the shaped loaf overnight for a slow final proof. If refrigerated, allow it to sit at room temperature for about 30–60 minutes before baking if it still appears very firm.
Step 7: Bake
Preheat your oven to 175°C (350°F).
Place the loaf on the center rack and bake for approximately 40–50 minutes.
The top should become a deep golden brown. If it starts browning too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes.
Because the loaf contains cream cheese and fruit, it is especially important that the center is fully baked. If you have an instant-read thermometer, aim for an internal temperature of approximately 93–96°C (200–205°F).
Remove the loaf from the oven and allow it to cool in the pan for about 10–15 minutes. Carefully transfer it to a wire rack.
For an extra-soft crust, brush the warm loaf lightly with melted butter.
Step 8: Cool Before Slicing
Although it may be tempting to slice the loaf immediately, allow it to cool for at least 1½–2 hours.
The cream cheese filling continues to set as the bread cools. Cutting too early can cause the filling to become runny and make the bread appear underbaked.
Once cooled, dust the top lightly with powdered sugar if desired.
Helpful Tips
Use an active starter: Your sourdough starter should be bubbly, active, and capable of doubling in size after feeding. A weak starter can result in a dense loaf.
Keep the strawberry filling thick: Excess liquid can leak into the dough and create gummy areas. Cook the strawberries until the mixture resembles thick jam and cool it completely.
Don’t overfill: It is better to have a slightly thinner layer of filling than to use so much that the loaf cannot seal properly.
Watch the fermentation: Sourdough fermentation depends heavily on temperature. In a warm kitchen, the dough may ferment considerably faster than the times given in this recipe.
Cool completely: This is particularly important for a filled loaf. Cooling allows the crumb and cream cheese layer to firm up.
Storage
Because this loaf contains cream cheese and fresh fruit, store leftovers in an airtight container in the refrigerator for up to 4 days.
For the best texture, warm individual slices gently in the microwave for 10–15 seconds or allow them to come to room temperature before serving.
The loaf can also be frozen. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
Serving Ideas
Serve thick slices for breakfast with coffee or tea. For an extra-special dessert, warm a slice and add a spoonful of whipped cream, vanilla ice cream, or additional fresh strawberries.
The sweet strawberry filling, tangy cream cheese, and naturally fermented sourdough make this loaf a wonderful combination of cheesecake, strawberry bread, and homemade sourdough in one delicious bake. :::
If you’d like, I can also turn this into a bakery-style version with a strawberry swirl, crunchy streusel topping, and cream-cheese glaze.
