Strawberry Shortcake Coffee Cake

  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 cup firm butter or margarine
  • 1/2 cup milk
  • 1 teaspoon almond extract
  • 1 egg, slightly beaten
  • 1 cup whipping (heavy) cream
  • 2 packages cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 pound fresh strawberries, sliced (about 3 cups)

Preheat the oven to 450. In a medium bowl, mix the flour, sugar, baking powder and salt. Cut in the butter using a pastry blender (or pulling 2 table knives through ingredients in opposite directions) until the mixture looks like fine crumbs. Stir in the milk, almond extract and egg just until blended. Spread the batter in an ungreased 13x9-inch pan. Bake 11-13 minutes or until golden brown. Cool completely, about 1 hour.

Meanwhile, in a chilled small bowl, beat the whipping cream with an electric mixer on high speed until soft peaks form; set aside. In a medium bowl, beat the cream cheese and powdered sugar with an electric mixer on medium speed until well blended. Fold in the whipped cream. Frost the cake with this mixture. It can be refrigerated up to six hours after being frosted.

Just before serving, top the cake with the strawberries. Once the cake has been topped with the strawberries, it can be refrigerated up to 2 hours.

  • Yields: 12 servings
  • Preparation Time: 1 hour and 30 minutes
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