208 Reviews of Strawberries & Cream Bread (Strawberry or Blueberry)

From: eatrealfood

On May 29, 2005

delicious beyond words. i couldn't sleep so i have stolen out of bed at 1.30am with a craving for this treat, and am busy savoring it all over again as i write this review. need i say more? ps. i noticed a rust patch on my loaf pan today so i made this in a round springform pan...but hey, round, square whatever, i think i could eat this even if it was an amorphous blob.

From: KrisB1121

On May 30, 2005

This has to be the best bread I have ever eaten! It just melts in your mouth with such a lovely flavor. This is so incredible!!! I took Melody's advice and served it with your Strawberry Butter. YUM!

From: bluemoon downunder

On Oct 29, 2005

This Strawberry Bread is SO easy to make – such easy-to-follow instructions – and is every bit as delicious as it looks in Melody’s and Varsha’s excellent photographs. And it really was fun to make. I carefully perused all the reviews and followed several of the excellent suggestions made there. This is obviously SUCH a versatile recipe: great! I served it with ncmysteryshopper’s Decadent Strawberry Butter Decadent Strawberry Butter. WOW! A taste sensation! Rather than add extra strawberries as several reviewers had suggested, I made this bread with 3/4 cup of strawberries and 3/4 cup of raspberries (I love the slightly more tart flavour of raspberries) and I added 1/2 cup of chopped almonds instead of the optional walnuts. Since I was adding almonds, I followed another reviewer’s suggestion and used almond essence instead of vanilla essence. I followed Varsha’s suggestion of making this in a spring form pan; it made getting the bread out of the pan such a breeze! Next time, I’m going to use Greek yoghurt in place of the sour cream. This bread has a scrumptious blend of flavours and a lovely light texture, and those berries, WOW; and the Decadent Strawberry Butter, WOW! I know that I’ll enjoy making slight variations probably every time I make it. One thing’s for sure, next time I make this, I’ll be - at least - doubling the recipe! And putting some in the freezer sounds like an excellent idea. I think I’ll make the ones for the freezer in muffin pans: easy then to take out a few at a time. And that way, they’d be great for picnics or for take to work lunches, and children’s lunchboxes. Everyone absolutely loved this bread; and I’m really looking forward to sharing it with others. Thank you so much for sharing it! Another Zaar World Tour super-find!

From: Three Kids Make Me Crazy

On May 25, 2007

I just made this for my kids for breakfast. It was great. I used egg whites instead of whole eggs since I discovered my two year old broke them all (I freeze the whites of eggs when I only need the yolks in ice cube trays...little tip for anyone who uses a lot of yolks). I'm also the first brave person to admit I used unsweetened frozen strawberries. I'm sure fresh would be better, but I thawed the frozen ones and let the juice drain off so it wouldn't make the bread mushy. Excellent either way, really does taste like strawberries and cream! Thanks NC!

From: Ms*Bindy

On Jul 8, 2005

This is fantastic. I have to tell you, I am normally very disappointed when I put strawberries "in" something. I love strawberries so much that I just like to eat them plain...why mess with perfection! However, this is now the ONLY way I would consider cooking/baking using strawberries as an ingredient (except for jam) I made a few minor changes..I used subbed yogurt for the sour cream; I accidently used too much baking soda; and rather than making one loaf, I made 4 mini-loaves. I made the mini-loaves to freeze for later so we wouldn't be gluttons...Oh, well....2 are already gone before making it to the freezer. I think I will be making about 4 of 5 more batches of this today for the freezer.

From: Happy Harry #2

On Jul 14, 2005

This was just fab with blueberries! I did everything else the same. I thought it would be browner on top so the next time I make it I will sprinkle some brown sugar mix before baking. I only got one small slice but the next time I will hide some JUST for myself!

From: AngelaTN

On Jun 7, 2005

This loaf tastes as marvelous as it looks. I used the most amazing strawberries to make this bread — I had bought them from a farmer off the side of the road. They were simply the most delicious things I had ever put in my mouth. It seemed almost a shame to bake them into something, but I had so many I knew they would go bad before I could eat them all. This bread is definitely worthy of the plumpest, sweetest, juciest berries you can find. I followed the recipe as posted except I used light sour cream and my eggs and sour cream were not room temp because I forgot to take them out. It still turned out perfect. Thank you for the recipe!

From: KITTENCAL

On Jul 24, 2005

I made two of these tonight using fresh blueberries, I increased the baking powder by 1/2 teaspoon, as I used quite a lot of berries (1 very heaping cup), and subbed almond extract for vanilla. The bread came out just beautifully! I can see why this recipe has so many great reviews, what a great recipe Cheryl! thanks for sharing, I be making this again....Kitten

From: RedRooster

On May 13, 2005

It is strawberry season, I had some beauties in the house along with the rest of the ingredients so I tried this recipe.. It was AWESOME....My husband was cutting into it before it was even cooled... I will be making it often. Thank you for such a delicious bread...........

From: Food4Pedro

On Jul 18, 2005

This bread is outstanding! Full of flavor and addictive! I ate almost the whole load as soon as it cooled! I also tried it with blueberries and the same goes for that as well. Excellent! My compliments to the chef!