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Strawberries and cream cheese go together like they were born for each other. I came up with this decadent concoction, putting all my strawberry and cream cheese dreams together. I used my Quick Mix-–but you can use any baking mix. I’ve also included the scratch recipe if you don’t want to use a baking mix at all. I used my homemade French-style cream cheese, but you can use any type of cream cheese from the store. Find my homemade baking mix recipe, Quick Mix, here.
Difficulty: Easy
Servings: varies
Prep Time: 20 minutes Cook Time: 25 minutesIngredients
2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening, butter, or lard
1 cup strawberries, chopped
2/3 cup milk
4 ounces cream cheese
4 ounces strawberry jam
Directions
To use a baking mix, replace first 5 ingredients with 2 cups baking mix, adding a tablespoon of sugar.
Place first 5 ingredients (or 2 cups baking mix plus sugar) in a large bowl and cut in the shortening, butter, or lard with a pastry cutter. Mix in strawberries. Add milk.
Place dough on a floured surface. Sprinkle more flour on top and roll into an approximately 12 x 8 rectangle. Spread cream cheese down the center then top with jam. Make cuts, about an inch and a half apart, all along both long sides. Criss-cross cut strips of dough over the top. Pinch ends to seal.
Transfer to a greased baking or 13 x 9 casserole pan. (If you’re planning to take this somewhere, you might want to use the casserole pan.) I use two big spatulas to move it.
Bake in a 375-degree oven for 25 minutes or till nicely browned. Add powdered sugar icing.
Make long, lovely slices. Perfect for breakfast, lunch, dinner, and midnight snacks. Don’t tell anyone you made it and you can have the whole thing! Add some ice cream and it’s even dessert. And it’s delicious.
Note: This dough spreads out as it bakes, making one giant, sweet, delectable strawberries and cream coffee cake delight. If you don’t want it to do that, roll the dough into an 8 x 8 square and transfer it to a bread pan for baking to retain a loaf shape. Me, I like the long, gorgeous coffee cake slices it makes in free-form, making it turn out more like a pastry.
Categories: Breads, Breakfast, Coffee Cake, Fruit Breads
Submitted by: suzanne-mcminn on July 25, 2010
Renee says:
Delicious! Made it yesterday & it’s almost gone! My dough was pretty wet so I just scooped it into the pan, spread it out, put on the toppings, & then scooped on the rest of the “dough.” Looks like the above picture. Definitely a keeper! Easy to throw together.
On May 15, 2011 at 4:14 pm
Praiz says:
Yummmy! I just made this with a few changes. I added 1 teaspoon Vietnamese Cinnamon to the dry ingredients. Added 1 Cup cranberries in place of strawberries. No cream cheese. For the filling, 1 large Mutzu Apple diced, then sprinkled lightly with cinnamon – I like cinnamon, more would not have been a bad thing. Then I dotted the top of the apples with slivers of butter, maybe 1-2 Tablespoons. I doubled the icing recipe. Yummy, Yummy. The tartness of the cranberries mingled with the slight sweetness of the apple and the sweet icing. My way of easing into autumn cooking. Thank you for sharing such a fun an versatile recipe. I want to make it with the strawberries & cream cheese too.
On September 18, 2011 at 10:01 pm