Strawberry Shortcake Coffee Cake

Strawberry Shortcake Coffee Cake

Enjoy this delicious coffee cake dessert made with Gold Medal® all-purpose flour and topped with strawberries.

Prep Time

25

Minutes

Total Time

1:25

Hr:Mins

Makes

12

servings

2
cups Gold Medal® all-purpose flour
1/2
cup granulated sugar
2
teaspoons baking powder
1/2
teaspoon salt
1
cup cold butter or margarine
1/2
cup milk
1
teaspoon almond extract
1
egg, slightly beaten
1
cup whipping cream
2
packages (3 oz each) cream cheese, softened
1/3
cup powdered sugar
1
lb fresh strawberries, sliced (3 cups)
  1. Heat oven to 450°F. In medium bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in milk, almond extract and egg just until blended. Spread in ungreased 13x9-inch pan.
  2. Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.
  3. In small bowl, beat whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese and powdered sugar on medium speed until well blended. Fold in whipped cream. Frost top of cooled cake with whipped cream mixture. (Frosted cake can be refrigerated up to 6 hours.)
  4. Just before serving, top cake with strawberries. (Cake topped with strawberries can be refrigerated up to 2 hours.)
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Whipping cream will whip up much faster if you chill the beaters and bowl first.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 16g,
    • Trans Fat 1 1/2g),
  • Cholesterol 100mg;
  • Sodium 340mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 2g,
    • Sugars 15g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.