Strawberry Shortcake Coffee Cake |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Haven't tried yet, posting for safekeeping. Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup firm butter |
1/2 cup milk |
1 teaspoon almond extract |
1 egg, slightly beaten |
1 cup whipping cream |
6 ounces cream cheese, softened |
1/3 cup powdered sugar |
1 lb fresh strawberries, sliced |
Directions:
1. Heat oven to 450.
2. In medium bowl, mix flour, sugar, baking powder and salt. Cut in butter until mixture looks like fine crumbs.
3. Stir in milk, almond extract and egg just until blended. Spread in ungreased 13 x 9 pan.
4. Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.
5. Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form; set aside.
6. In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until well blended. Fold in whipped cream.
7. Frost top of cooled cake with whipped cream mixture. Frosted cake can be refrigerated up to 6 hours.
8. Just before serving, top cake with strawberries. Cake topped with strawberries can be refrigerated up to 2 hours.
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