Strawberry Shortcake Coffee Cake

Enjoy this delicious coffee cake dessert topped with strawberries.

  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 12
  • servings 12

Ingredients

2
cups 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.)
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    260),
    % Daily Value
    Total Fat
    29g
    29%
    (Saturated Fat
    16g,
    16%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    340mg
    340%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    2g
    2%
      Sugars
    15g
    15%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    20%;
    Calcium
    10%;
    Iron
    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 Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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