Salted Caramel and White Chocolate Loaf Recipe

Preheat oven to 350 degrees F (180 degrees C). Line and grease 4 mini 4.5x2.5-inch loaf pans. Set aside. 

In a large bowl, cream butter and sugar until smooth. Add eggs and milk; whisk to combine.

Add flour, baking powder, and salt; mix well. Stir in white chocolate, walnuts, and dried strawberries.

Pour and divide mixture evenly among the prepared pans. Top with extra walnuts and dried strawberries as desired. Bake in the preheated oven until browned or until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and let cool on a cooling rack. 

Meanwhile, make the salted caramel: Melt sugar in a saucepot over medium-low heat and cook until golden brown and caramelized. Add butter and stir until melted. Remove from heat and add cream, stirring constantly until bubbling stops. Sprinkle in salt and stir. Cool until ready to serve. 

Remove loaves from mold when cool enough to handle and cool completely. When ready to serve, drizzle salted caramel on top. Slice and serve.