I adore how this bread looks just as impressive as it tastes. The twisted heart design makes it perfect for holidays, brunch gatherings, or any time I want to show a little extra love through baking.
I enjoy the combination of soft, buttery dough with the creamy cheesecake-style filling and bright strawberry flavor. The preserves and fresh strawberries create a balance of sweetness and freshness that I find irresistible.
Even though it looks intricate, I find the step-by-step process simple when I take my time. Watching the heart shape come together is one of my favorite parts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
⅔ cup (163 g) whole milk, warmed 5 tablespoons granulated sugar, divided 1 envelope (2 ¼ teaspoons) active dry yeast 2 large eggs, room temperature and beaten ½ cup (1 stick / 113 g) unsalted butter, softened 2 cups (250 g) all-purpose flour 1 cup (127 g) bread flour 1 teaspoon kosher salt 4 ounces cream cheese, softened 2 tablespoons unsalted butter, softened ¼ cup (50 g) granulated sugar 1 teaspoon vanilla extract ½ cup (128 g) strawberry preserves 1 cup (166 g) strawberries, finely diced confectioners’ sugar, for dusting
Directions
I start by preparing the dough. In the bowl of my stand mixer fitted with a dough hook, I combine the warm milk, 1 tablespoon of sugar, and the yeast. I let it sit for about 5 minutes until it becomes foamy.
Next, I add the eggs, softened butter, the remaining sugar, all-purpose flour, bread flour, and salt. I mix on low speed until everything comes together, then knead on medium speed for about 5 minutes until the dough is smooth and elastic.
I place the dough into a greased bowl, turning it to coat all sides. I cover it and let it rise in a warm place for 1 to 2 hours, until it doubles in size.
Once risen, I line a large baking sheet with parchment paper. I transfer the dough to a floured surface and divide it into two equal portions. I roll each portion into a 10-inch circle and gently shape them into hearts by stretching and pinching the edges.
I transfer one heart to the prepared baking sheet and leave the other on my work surface.
For the filling, I beat the cream cheese, softened butter, and sugar together until smooth and creamy. I mix in the vanilla extract. I spread this mixture evenly over the heart on the baking sheet. Then I add an even layer of strawberry preserves and sprinkle the diced strawberries over the top.
I carefully place the second heart-shaped dough on top, aligning the edges. I set a small round cutter or jar lid in the center as a guide so I do not cut through the middle.
Using a sharp knife, I cut from the center outward to create strips. I start at the bottom point of the heart, twist the two bottom strips in opposite directions, and pinch them together to secure the shape. I continue making 1-inch-wide cuts along the right side, twisting each strip 1½ to 2 turns clockwise. On the left side, I repeat the process but twist in the opposite direction.
I cover the shaped bread and let it rise again for about 60 minutes. After rising, I gently adjust the strips to maintain a defined heart shape.
I preheat my oven to 325°F and bake for 20 to 30 minutes, until the bread is golden brown. I let it cool slightly before dusting it generously with confectioners’ sugar.
Servings And Timing
Servings: 10
Prep time: about 40 minutes First rise: 1–2 hours Second rise: 1 hour Bake time: 20–30 minutes
Total time: approximately 3 hours 40 minutes
Variations
I sometimes swap the strawberry preserves for raspberry or cherry preserves for a different fruity twist.
When I want extra texture, I sprinkle sliced almonds over the filling before adding the top layer of dough.
For a citrus note, I mix a little lemon zest into the cream cheese filling to brighten the flavor.
If I prefer a glaze instead of powdered sugar, I drizzle a simple vanilla glaze over the cooled bread.
Storage/Reheating
I store leftover bread tightly covered at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days.
To reheat, I warm slices in the microwave for about 10–15 seconds or in a 300°F oven for a few minutes until soft and slightly warm.
I can also freeze the baked and cooled bread, wrapped well, for up to 2 months. I thaw it at room temperature before serving.
FAQs
Can I make the dough ahead of time?
Yes, I sometimes let the dough complete its first rise, then refrigerate it overnight. I bring it back to room temperature before shaping.
Can I use frozen strawberries?
I prefer fresh strawberries for the best texture. If I use frozen, I thaw and drain them well to avoid excess moisture.
What if I do not have bread flour?
I can use all-purpose flour only, though the texture may be slightly softer and less chewy.
How do I know when the bread is fully baked?
I look for a golden brown color and check that the center feels set. If needed, I tent it loosely with foil to prevent over-browning.
Can I skip the cream cheese filling?
Yes, I can simplify the recipe by using only preserves and fresh strawberries, though I enjoy the richness the cream cheese adds.
Conclusion
I love how this Strawberry Heart Bread turns simple ingredients into something stunning and memorable. The soft, sweet dough paired with creamy filling and bright strawberries makes every slice special. Whenever I bake it, I feel proud to place such a beautiful and delicious centerpiece on the table.
Strawberry Heart Bread made with soft homemade dough, sweet cream cheese filling, strawberry preserves, and fresh diced strawberries. This beautiful heart-shaped bread is perfect for Valentine’s Day, brunch, or a romantic homemade dessert.
