Enjoy this delicious coffee cake dessert made with Gold Medal® all-purpose flour and topped with strawberries.
Strawberry Shortcake Coffee Cake
- Prep Time 25 min
- Total 1 hr 25 min
- Servings 12
- Ingredients 12
Ingredients
- 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)
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.
-
Step3In 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.)
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Step4Just before serving, top cake with strawberries. (Cake topped with strawberries can be refrigerated up to 2 hours.)
Nutrition
400
Calories
29g
Total Fat
5g
Protein
32g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 260
- Total Fat
- 29g
- 44%
- Saturated Fat
- 16g
- 78%
- Trans Fat
- 1 1/2g
- Cholesterol
- 100mg
- 34%
- Sodium
- 340mg
- 14%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 2g
- 6%
- Sugars
- 15g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 8%
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 Choice
2Tips from the Betty Crocker Kitchens
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