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Strawberry Shortcake Coffee Cake
Strawberry Shortcake Coffee Cake
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Indulge in a scrumptious Gold Medal® flour coffee cake with fresh strawberries.
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)
Instructions:
  • Preheat your oven to 450°F. Combine flour, granulated sugar, baking powder, and salt in a medium bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles fine crumbs. Gently mix in the milk, almond extract, and egg until just combined. Spread the batter in an ungreased 13x9-inch pan.
  • Bake until golden brown, for 11 to 13 minutes. Allow to cool completely, about 1 hour.
  • Whip cream in a small bowl until soft peaks form; set aside. In a medium bowl, blend cream cheese and powdered sugar until smooth. Gently fold in the whipped cream. Frost the cooled cake with the creamy mixture. Chill in the fridge for up to 6 hours before serving.
  • Before serving, adorn the cake with fresh strawberries. (Refrigerate cake topped with strawberries for up to 2 hours.)

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