Prep 30 mins
Cook 40 mins
From a recipe handout I got when I went picking strawberries. Moist and delicious! It taste like a strawberry cream cheese danish. It's easier than some recipes since the cream cheese is mixed into the batter and not used as a separate layer. You could also serve it as a dessert with ice cream on top like a cobbler.
- 8 ounces cream cheese, softened
- 1⁄2 cup butter, softened
- 3⁄4 cup sugar
- 1⁄4 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 cups strawberries, sliced (I use entire 16 oz. container)
- 1⁄4 cup brown sugar
- 1⁄2 cup chopped nuts
- Preheat oven to 350°F.
- Combine cream cheese, butter and sugar. Beat until light and fluffy.
- Stir in milk, eggs and vanilla.
- Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
- Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
- Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
- Bake 40 minutes. Serve warm or cold.
This was an enormous hit! I sent this to work with my husband and everybody raved over it. The only gripe I have with this recipe is in the instructions. I tried putting this into a 9x13 pan and found that I didn't have nearly enough batter to even cover the bottom of the pan when I split the batter in half. I tried it in an 8x8 instead, and had great success! The cake rose nicely, just over the top of the pan, but once out of the oven it settled down to be at the pan's rim. This is definitely a fantastic way to use up those gorgeous strawberries! Thanks.
This is SO GOOD! I baked it in a 9 x 13, and the only change I made was more pecans (personal preference.) It could have just as easily been a dessert! Used a 16 oz container of strawberries, sliced thin. Next time I want to use more, even though it was incredibly moist as it was.... THANK YOU!! (hint: doesn't travel well unless you leave it level. Mine scooted around in the pan when we transported it on its side. Didn't affect the taste, but didn't look as pretty....Chilled it after travel and it tasted fine that way.) Adding in response to other reviewers: To me, it was easy to make in a 9x13. I spent some extra time spreading it thinly in the bottom, before putting on the strawberries. Then I put dollops of the dough on top of the strawberries, spreading carefully again to join the dollops so as to not disturb the strawberries too much. I thought it was perfect and moist like that. I want to try this with other fruit some time, like peaches or blueberries.
This is moist, flavorful and spot on for a great breakfast. I CAN verify that the 8x8 pan works well at 350' but takes almost an hour to cook thoroughly. I didn't have strawberries, but used cranberries that were partially pureed. I also sprinkled the top with a flavored sugar from Your Inspiration at Home, Rose Sugar. It was a mild addition to add more flavor to an already great recipe. <br/>http://www.marclewis.yourinspirationathome.com.au/