Strawberry Cream Brunch Cake Recipe

Strawberry Cream Brunch Cake

By January 17, 2013

Wonderful strawberry cream cake - perfect dessert to be served at any brunch!

  • Prep Time : 20 minutes
  • Cook Time : 1 hr 35 minutes
  • Yield : 16 servings



  1. Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour.
  2. In small bowl, mix filling ingredients until smooth; set aside.
  3. In large bowl, mix 2¼ cups flour and ¾ cup sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about¼ inch thick) of pan.
  4. Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.
  5. Bake springform pan 50 to 60 minutes, 11x7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm if desired. Store covered in refrigerator.

DIRECTIONS: Cool cake completely, then wrap tightly and freeze up to 1 month. To thaw, let stand at room temperature several hours before serving.

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