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Strawberry Shortcake Coffee Cake


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  • 2 c. flour
  • 1/2 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. cold butter or margarine
  • 1/2 c. milk
  • 1 tsp. almond extract
  • 1 egg, slightly beaten
  • 1 c. whipping cream
  • 2 pkg. (3 oz. each) cream cheese, softened
  • 1/3 c. powdered sugar
  • 1 lb. fresh strawberries, sliced (3 cups)



Step 1

Heat oven to 450º. In medium bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in milk, almond extract and egg just until blended. Spread in ungreased 9 x 13 inch pan. Bake 11 to 13 minutes or until golden brown. Cool completely, about one hour. 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.) Just before serving, top cake with strawberries. (Cake topped with strawberries can be refrigerated up to 2 hours.)

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