Strawberry Shortcake Coffee Cake

Health score
3%
Strawberry Shortcake Coffee Cake
85 min.
12
398kcal

Suggestions


Indulge in the delightful flavors of our Strawberry Shortcake Coffee Cake, a perfect treat for any morning meal, brunch, or dessert occasion. This scrumptious cake combines the rich, creamy texture of cream cheese with the sweet, juicy burst of fresh strawberries, creating a harmonious blend that will tantalize your taste buds. With a golden-brown base that is both tender and crumbly, this coffee cake is elevated by a luscious whipped cream frosting that adds a light and airy finish.

Ready in just 85 minutes, this recipe serves 12, making it an ideal choice for gatherings with family and friends. Each slice is a delightful balance of flavors and textures, with a caloric content of 398 kcal per serving, allowing you to enjoy a slice (or two!) without guilt. The use of almond extract adds a subtle nutty aroma that complements the strawberries beautifully, while the whipped cream topping brings a touch of elegance to this classic dessert.

Whether you're hosting a brunch or simply treating yourself to a special breakfast, this Strawberry Shortcake Coffee Cake is sure to impress. Its vibrant presentation and delicious taste will have everyone coming back for seconds. So, gather your ingredients and get ready to bake a cake that will become a cherished favorite in your recipe collection!

Ingredients

  • teaspoon almond extract 
  • teaspoons double-acting baking powder 
  • cup butter cold
  • oz cream cheese softened
  •  eggs slightly beaten
  • cups flour all-purpose
  • 0.5 cup granulated sugar 
  • 0.5 cup milk 
  • 0.3 cup powdered sugar 
  • 0.5 teaspoon salt 
  • cups strawberries fresh sliced
  • cup whipping cream 

Equipment

  • bowl
  • frying pan
  • oven
  • blender
  • hand mixer

Directions

  1. Heat oven to 450F. In medium bowl, mix flour, granulated sugar, baking powder and salt.
  2. 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.
  3. Spread in ungreased 13x9-inch pan.
  4. Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.
  5. 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.)
  6. Just before serving, top cake with strawberries. (Cake topped with strawberries can be refrigerated up to 2 hours.)

Nutrition Facts

Calories398kcal
Protein4.75%
Fat63.02%
Carbs32.23%

Properties

Glycemic Index
28.51
Glycemic Load
18.7
Inflammation Score
-7
Nutrition Score
8.2730434355528%

Flavonoids

Cyanidin
0.6mg
Petunidin
0.04mg
Delphinidin
0.11mg
Pelargonidin
8.95mg
Peonidin
0.02mg
Catechin
1.12mg
Epigallocatechin
0.28mg
Epicatechin
0.15mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.04mg
Naringenin
0.09mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
0.4mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:398.12kcal
19.91%
Fat:28.28g
43.5%
Saturated Fat:10.93g
68.29%
Carbohydrates:32.53g
10.84%
Net Carbohydrates:31.25g
11.36%
Sugar:15.05g
16.72%
Cholesterol:51.59mg
17.2%
Sodium:405.84mg
17.65%
Alcohol:0.11g
100%
Alcohol %:0.11%
100%
Protein:4.79g
9.59%
Vitamin C:21.32mg
25.85%
Vitamin A:1199.16IU
23.98%
Selenium:10.41µg
14.87%
Manganese:0.29mg
14.29%
Vitamin B2:0.22mg
13%
Folate:50.75µg
12.69%
Vitamin B1:0.19mg
12.57%
Calcium:95.34mg
9.53%
Phosphorus:94.32mg
9.43%
Iron:1.29mg
7.19%
Vitamin B3:1.41mg
7.07%
Vitamin E:1.05mg
7.01%
Fiber:1.28g
5.14%
Potassium:144.06mg
4.12%
Vitamin B5:0.38mg
3.78%
Magnesium:14.38mg
3.59%
Vitamin D:0.5µg
3.35%
Vitamin B12:0.17µg
2.82%
Copper:0.06mg
2.8%
Vitamin B6:0.06mg
2.76%
Zinc:0.41mg
2.7%
Vitamin K:1.83µg
1.74%