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Strawberry Shortcake Coffee Cake

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By Betty Crocker Kitchens
Updated Jun 15, 2011
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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
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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

  • Step 
    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.
  • Step 
    2
    Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.
  • Step 
    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.)
  • Step 
    4
    Just 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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