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Strawberry Heart Bread

Bake Strawberry Heart Bread: a tender heart-shaped loaf filled with strawberry cream for sharing.

Ingredients

• ⅔ cup (163 g) whole milk, (warmed in the microwave for about 30 seconds)
• 5 tablespoons granulated sugar, (divided)
• 1 envelopes (2 ¼ teaspoons) active dry yeast
• 2 large eggs, (room temperature, 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)

Instructions

Step 1: Activate the yeast and warm the milk

Combine the warmed whole milk with one tablespoon of the granulated sugar and the active dry yeast in a small, warm mixing bowl. Stir gently to dissolve, then let the mixture rest for about five minutes until the surface becomes foamy and fragrant with yeast — this is the little bubble test that tells you the yeast is alive and ready to build the dough.

Step 2: Build the enriched dough in the mixer

Into the bowl of a stand mixer fitted with a dough hook, add the beaten eggs, the softened stick of butter, the remaining sugar, both the all-purpose and bread flours, and the kosher salt. Start on low to incorporate the ingredients, then increase to medium and knead for about five minutes until the dough is smooth, satiny, and slightly tacky but elastic to the touch.

Step 3: First rise until doubled

Transfer the dough to a lightly greased medium bowl, turning it to coat every side. Cover the bowl and leave it in a warm draft-free spot for 1–2 hours, until the dough has roughly doubled in volume and feels pillowy when gently pressed.

Step 4: Divide, roll, and cut heart shapes

Turn the risen dough out onto a floured work surface and divide it into two equal portions. Roll each portion into a 10-inch circle. Using a pre-cut heart-shaped template as a guide, gently stretch and pinch the edges to form two neat heart shapes. Transfer one heart to a parchment-lined large baking sheet and leave the second on the work surface for assembly.

Step 5: Make and spread the strawberry cream filling

In a medium bowl beat the softened cream cheese, two tablespoons of butter, granulated sugar, and vanilla until the mixture is perfectly smooth and spreadable. Evenly spread that cream-cheese filling across the heart on the baking sheet, then add an even layer of strawberry preserves and finish by scattering the finely diced strawberries across the surface so bright red pieces peek through the preserve.

Step 6: Layer, guide, and begin cutting

Carefully place the second heart of dough over the filled heart, aligning the edges for a clean sandwich. Press a small circular cookie cutter into the center as a guide. From the cookie-cutter edge, make the first guiding cut down to the bottom point of the heart, and then make one cut on each side of that first cut to form two strips at the bottom.

Step 7: Twist the bottom strips and continue making strips

Twist each of the two bottom strips in opposite directions and pinch them together at the bottom point to secure the shape. Continue making roughly 1-inch-wide cuts along the right side from the center guide outward; twist each strip 1½–2 turns in the same clockwise direction. Repeat the same sequence on the left side, twisting the strips counterclockwise so the pattern radiates symmetrically from the center.

Step 8: Proof the shaped heart and refine

Cover the fully assembled heart loosely and let it proof for about 60 minutes until puffy. After rising, gently adjust any strips or edges to preserve a clean heart silhouette and smooth any uneven dough for a crisp final bake.

Step 9: Bake to golden perfection

With the baking sheet on the painted parchment, slide the proofed heart into a preheated oven and bake until even golden-brown, about 20–30 minutes. The finished crust should be deeply caramelized on the peaks, layered and crisp on the twists, with folds that show the strawberry filling peeking through.

Step 10: Cool, finish, and present

Let the baked strawberry heart cool slightly on the parchment so the layers settle, then dust lightly with confectioners' sugar to accentuate textures. Present the heart on the same parchment-lined baking sheet, scatter a few fresh halved strawberries around it, and add a neatly folded red stitched-edge cloth napkin beside the sheet for a cozy, inviting finish.

Notes

• Use room-temperature eggs for a smoother, richer dough.
• If dough seems too sticky, add a tablespoon of flour at a time while kneading.
• Let the dough proof in a slightly warm, draft-free spot for best rise.
• Chill sliced leftovers briefly before reheating to maintain texture.