Betty Crocker Brunch - (Page 50) coffee cakes & quick breads Strawberry Shortcake Coffee Cake Prep Time: 25 Minutes Start to Finish: 1 Hour 25 Minutes Servings: 12 2 ½ 2 ½ 1 ½ 1 1 1 2 1 ⁄3 1 cups Gold Medal® all-purpose flour cup granulated sugar teaspoons baking powder teaspoon salt cup cold butter or margarine cup milk teaspoon almond extract egg, slightly beaten cup whipping cream packages (3 oz each) cream cheese, softened cup powdered sugar lb fresh strawberries, sliced (3 cups) 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.) High Altitude (3500-6500 ft): Decrease baking powder to 1½ teaspoons. Bake 15 to 17 minutes. Nutrition Information Per Serving: 1 ServINg: Calories 400 (Calories from Fat 260); Total Fat 29g (Saturated Fat 16g); Cholesterol 100mg; Sodium 340mg; Total Carbohydrate 32g (Dietary Fiber 2g); Protein 5g 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. Tip » How-To Whipping cream will whip up much faster if you chill the beaters and bowl first. 50 Betty Crocker Brunch
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