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Welcome to Slice of Pie! I'm glad you dropped by to visit. You'll find a variety of life styling ideas on my blog ... and lots of grand daughter pictures, too! Miss Phoebe is my best helper and we do lots of special things together. Make sure you take a look down my sidebar! Under the "You're Invited" icon you'll find picture links to dinner parties I've hosted. Under the "Good Food" icon, you'll find picture links to food posts I've done. I usually post a sidebar picture link to magazine articles I've written. You'll find something you like! Hope you enjoy and stay around for awhile!

Thursday, May 29, 2014

Strawberry Coffeecake


After our big adventure to the strawberry fields last weekend, I decided I'd better bake my favorite strawberry coffee cake.  It is really good and I always end up freezing several slices for a quick brunch snack later on.  This recipe looks like it is difficult, but it isn't!




Strawberry Coffeecake

Cake Base and Crumb Topping:
Put these ingredients in a food processer and pulse until it is crumbs.  Reserve ¾ cup of the mixture to use for the topping.
2 cups self-rising flour
3/4 cup sugar
1 stick of cold butter, chunked

Now, add ¾ cup sour cream, 1 large egg and 1 teaspoon of almond extract.  Continue to process until it is a thick batter.  Place this batter in a 9 inch spring-form pan, prepared with cooking spray.  The batter is very thick and I find that if I dip a spatula in cold water, it is easier to pat it down into the pan.

Cream Cheese Filling:
Put these ingredients in the food processer and cream together.  Then place it on top of the cake batter.
8 ounces Mascarpone Cheese (or cream cheese)
1/4 cup sugar
1 large egg

Strawberry Filling:
Mix these ingredients together and bring to a low boil.  The filling with thicken quickly.  Remove it from the heat.  After it cools slightly, pour it over the cheese filling layer.
1 ½  cups fresh strawberries, chopped
3 Tablespoons white sugar
3 Tablespoons water
2 teaspoons cornstarch

Now, sprinkle the crumb mixture over the top of the strawberry filling and bake in a preheated 350 degree oven for 50 to 55 minutes.  The topping won’t get too brown, but don’t leave the cake in the oven too long.   The cheese and strawberry fillings will not set until the cake cools.  Let it cool for 30 minutes before removing the sides of the pan.

I'm going to share with a couple parties, so make sure you click through!   First ... go to my home page and take a look at my other posts!

Full Plate Thursday-Miz Helen's Country Cottage 
Pink Saturday  


7 comments:

  1. Nothing better than fresh, field picked strawberries and cream. You have a very cute little helper.

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  2. O, boy...I have all the ingredients for this...and two of our grandgirls are spending the night so I will make this for breakfast, along with slices of bacon and orange juice...They will LOVE it...
    and I love YOU for sharing this recipe. :)
    Happy Pink Sat.
    xo bj

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  3. dear heart...i borrowed one of your photos here, linked it and your recipe back to your blog...and posted it on my blog...hope it's ok...if not, just let me know. :)

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  4. I have made this once and it was very good. I cheated though and used butter flavor cake mix, added flour and other stuff to make the texture more dense. It wasn't dense enough though because the crumb topping, strawberries, and cream cheese filling flipped somehow in the pan. It wasn't pretty but it was good. I can't wait to make it again but maybe I will follow the recipe this time.

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  5. Looks delish! And I just picked up 2 quarts of strawberries at the grocery store on Thursday. Sounds like this could be in my weekend plans.

    Blessings and happy Pink Saturday,
    Patti @ Magnolia Cottage

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  6. Your coffee cake looks so good I can't stand it! Now I'll have to go find something to eat. HPS!

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  7. Your garden helper is just adorable! We will just love your Strawberry Coffeecake it looks delicious. Thanks so much for sharing your awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen

    ReplyDelete

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