This is a soft, golden yeasted braided loaf filled with sweetened cream cheese and fresh strawberries (or jam/pie filling). It matches the photo: a shiny braided top with visible strawberries and a creamy, berry-filled center when sliced.
Ingredients (makes 2 large loaves or 3 smaller ones)
Dough
- ½ cup (120 ml) warm water (about 110°F / 43°C)
- 2 Tbsp (about 18–20 g) active dry or instant yeast
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- ½ cup (120 ml) milk (warm or room temperature)
- 2 large eggs
- 1 tsp salt
- 4½–5½ cups (540–660 g) all-purpose flour (start with 4½ and add as needed)
Cream Cheese Filling
- 8 oz (226 g) cream cheese, softened
- ⅓ cup (40 g) powdered sugar
- Optional: 1–2 tsp lemon juice or vanilla for brightness
Strawberry Filling
- 1–1½ cups (150–225 g) fresh strawberries, hulled and chopped/muddled (or 1 can strawberry pie filling, or ½–¾ cup good strawberry jam)
Egg Wash
- 1 egg beaten with 1 Tbsp water or milk
Optional Icing
- 1½–2 cups powdered sugar
- 2–3 Tbsp milk or melted butter
- ½ tsp vanilla or almond extract
Instructions
- Make the dough
In a stand mixer bowl, dissolve the yeast in the warm water and let it sit 5–10 minutes until foamy.
Add the sugar, softened butter, milk, and eggs. Mix briefly.
Add the salt and about 2 cups of the flour. Mix with the dough hook until combined.
Gradually add more flour (½ cup at a time) until a soft, slightly sticky dough forms that pulls away from the sides. Knead 5–8 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm spot for 1–1½ hours until doubled. Punch down and rest 10–15 minutes. - Prepare the fillings
Beat the cream cheese and powdered sugar until smooth.
Prepare the strawberries (chop and lightly mash if using fresh, or use pie filling/jam as-is). - Shape the braids
Divide the dough into 2 or 3 equal pieces.
Roll each piece into a rectangle about 10–12 inches long and 8–10 inches wide on a lightly floured surface or parchment.
Mentally divide the rectangle into 3 long sections. Spread a portion of the cream cheese filling down the center third, then top with strawberries/jam, leaving a ½–1 inch border at the ends.
Cut 1-inch-wide strips along both long sides (from the filling edge outward).
Braid by folding the strips over the filling, alternating left and right, crossing them. Tuck the ends under.
Transfer carefully to a parchment-lined baking sheet. - Second rise & bake
Cover loosely and let rise 15–45 minutes until puffy.
Preheat oven to 350°F (175°C).
Brush with egg wash.
Bake 18–25 minutes (or up to 30 minutes for larger loaves) until deep golden brown. Tent with foil if browning too fast.
Cool on the pan for 10–15 minutes, then transfer to a rack. - Optional finish
Once slightly cooled, drizzle with the simple icing.
Tips for success
- Fresh strawberries work best if lightly mashed or drained so the filling isn’t too wet.
- The dough should be soft but manageable — avoid adding too much flour.
- Braiding on parchment makes transferring easy.
- Best enjoyed the day it’s made, or store airtight and rewarm gently. Freezes well.
This produces the exact style of golden, strawberry-studded cream cheese braid in your photo. Enjoy!
