Strawberry Shortcake Coffeecake
1 8 ounce package cream cheese, softened
2 tablespoons sugar
3 tablespoons all purpose flour
1/2 cup unsalted butter, softened
1 1/3 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon lemon oil or extract
1/2 cup sour cream or yogurt or buttermilk
2 1/2 cups all purpose flour
1/4 teaspoon salt
2 1/2 teaspoons Clabber Girl Baking Powder
1/4 teaspoon baking soda
1/2 cup strawberry preserves, approximately
Confectioners' sugar for dusting
Preheat oven to 350 F. Generously spray either a 10 inch springform pan or 9 by 13 inch rectangular pan with non-stick cooking spray. Place on a parchment paper lined baking sheet and set aside.
For the Cheesecake Topping, in a food processor, blend all ingredients together about a minute until smooth. Spoon into a bowl.
Without cleaning the processor bowl, add the butter and sugar and blend until smooth, about 1 minute or so. Add in the vanilla, lemon oil, eggs, sour cream and blend well, about 30 seconds. Add in the flour, salt, Clabber Girl Baking Powder, baking soda, and blend to make a smooth batter about 30-45 seconds.
Spoon batter into prepared pan. Spoon on cream cheese topping, and then drop jam in dollops, scattering teaspoonfuls over cake and cream cheese areas. Swirl the jam and the cream cheese topping gently to marbleize just a touch.
Place baking sheet (with pan on it) in oven. Bake 35-40 minutes until cake is set and topping seems dry and set.
Cool well. Dust with confectioners sugar and serve. Refrigerate if not serving right away.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
I love the components of strawberry shortcake: tender cake, whipped cream and berries. I am not wild about having to assemble it asap and serve it sooner and know, leftovers won't keep so well. This cake combines the stuff I like but in a novel way. A golden cake is its foundation (great on its own) and then it is topped with sweetened cream cheese and dollops of strawberry preserves. It bakes up into a pretty affair that is moist and creamy. Store in the fridge and serve in squares. You may bake this in a ten inch springform pan or a 9 by 13 inch rectangular pan.