Strawberry Cream Cheese Braid

This bread looks fancy, but the technique for achieving this braid is simple.


🥚 Bread dough (you can use any type. Enriched dough will make a tastier/sweeter treat. This time around I used brioche dough, but you could use your favorite dough recipe or even refrigerated/frozen bread dough)

🥚 1/2 c. strawberry jam

🥚 1/2 c. cream cheese frosting (recipe here)


🍥 Roll the dough into a rectangle– about six to eight inches tall and as long and 12 inches wide.

🍥 Spread the cream cheese frosting down the center of the rectangle horizontally, taking no more than an inch of width.

🍥 Spread the jam on top of the cream cheese.

🍥 Using a sharp knife, make strips (about one inch wide) on either side of the filling, cutting at a 45 degree angle.

🍥 Lift the strips, alternating top and bottom, to “braid” the loaf, pinching the strips cut edge to the far side of the filling.

🍥 Wrap the end sections, sealing so the filling doesn’t leak out.

🍥 Transfer to a baking sheet.

🍥 Allow to rise until double (about an hour and half)

🍥 Lightly brush with an egg wash (1 egg, beaten plus 1 T water)

🍥 Bake at 375 F for about 35 minutes.

🍥 Allow to cool completely on a cooling rack before serving.

Published by shergerber

Pastor, momma & home baker in the Shenandoah Valley

2 thoughts on “Strawberry Cream Cheese Braid

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