GLAZED STRAWBERRY JAM-FILLED COFFEE CAKE
Sneak a layer of strawberry jam into the sour cream coffee cake, sprinkle on the crumb topping and drizzle with an easy glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
FRESH STRAWBERRY CREAM CHEESE COFFEE CAKE
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.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- 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.
STRAWBERRY COFFEE CAKE
Mildred Sherrer of Bay City, Texas enhances the mild berry flavor of this moist coffee cake with a crunchy cinnamon filling. Bake in a fluted pan, it's pretty enough to serve for an afternoon party or Sunday brunch.
Provided by Taste of Home
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream the butter and sugar. Add eggs; mix well. combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. fluted tube pan., Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 342 calories, Fat 18g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY AND CREAM COFFEE CAKE
How wonderful is strawberries and cream cheese? This is a new twist from "Dessert First, Dinner Later". My son continues to surprise me with new desserts, hope you like this one. I tweaked it a little. You know how us old cooks are?
Provided by Jewel Hall
Categories Cakes
Time 1h40m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees F. Line a 9 inch round pan with a removable bottom, with a round piece of parchment paper. Spray a little cooking spray under parchment paper to hold it in place.
- 2. PREPARE STRAWBERRY FILLING: Combine cornstarch and water in a small bowl, combine well. Mix chopped strawberries with the 3 Tbsp sugar in a small sauce pan. Cook over LOW heat stirring until sugar melts and strawberries have released their juice. About 5 minutes. ADD: Cornstarch mixture, stir until well combined. Stir another two minutes until it has thickened. Remove from heat and Cool to room temperature while you prepare the rest of the cake.
- 3. PREPARE CREAM CHEESE FILLING: Use a hand mixer and a medium size bowl. Beat cream cheese on medium speed for 30 seconds, or until smooth. Add in the 1/4 cup of sugar and egg. Beat until well combined. SET ASIDE.
- 4. PREPARE THE CAKE: Combine 2 cups of flour, 3/4 cup sugar, Cut in the cold butter until it resembles coarse crumbs. Measure out 3/4 cup of the crumbs and set aside. Add the baking soda, baking powder, and salt to the remaining flour mixture. Gently stir to combine.
- 5. IN ANOTHER BOWL: Wisk sour cream, egg, and vanilla extract until well blended. Add this wet mixture to the dry flour mixture just until incorporated, it will be thick and lumpy, scrape sides of bowl as needed.
- 6. ASSEMBLE THE CAKE AND BAKE IT: Spread the cake batter in the prepared pan, coming up the sides and forming a border and leaving a well in the center. Pour cream cheese mixture in the center over cake batter being careful not to go beyond the cake batter. Spread the Strawberry filling on top of the cream cheese mixture. Sprinkle the reserved 3/4 cup of crumbs over Strawberry Filling.
- 7. In a preheated 350 degree F. oven bake cake 50-60 minutes until center is set and doesn't jiggle. COOL in pan on wire rack for 20 minutes before removing sides of pan. Chill.
STRAWBERRIES AND CREAM CAKE
An indulgent and deliciously moist sponge cake with freshly whipped cream and strawberries.
Provided by hkugele88
Time 1h45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In a large mixing bowl cream the sugar and stork until the mixture is pale in colour.
- Next, one at a time mix in the the three eggs.
- Sieve half of the flour into the mixture and fold in using a metal spoon. Once the flour has been folded in sieve the remaining flour and fold into the mixture.
- In a small cup combine the baking soda, baking powder and white vinegar so that it fizzes then pour and stir into the mixture.
- Split the mixture between two sandwich tins and bake for 30-35 minutes in the oven at 130c until golden in colour and the sponge springs back when lightly tapped.
- Allow the cakes to cool slightly and then remove from the tins and place on a rack to cool completely.
- Once the cakes have cooled you can begin to make the filling by whipping the cream until it holds it shape.
- Position one of the cakes on a board or cake stand and smother the top with 3/4 of the whipped cream.
- Slice the strawberries and arrange them on top of the cream in a circular fashion and place the remaining cream on top of the strawberries.
- Next sandwich the two cakes together and mix up the icing sugar using a little warm water. Drizzle the icing over the top of the cake and arrange any remaining strawberries on top to finish.
FRESH STRAWBERRY COFFEE CAKE
Wonderful white coffee cake is topped with fresh strawberry and crumb topping.
Provided by Sue Walker
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
- Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
- Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
- Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 39.7 g, Cholesterol 36.6 mg, Fat 9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 344.5 mg, Sugar 22.9 g
STRAWBERRIES-AND-CREAM POKE CAKE
Bake a Strawberries-and-Cream Poke Cake and they'll really know how much you care! This cake features white cake mix and a drizzle of liquid strawberry flavor gelatin that gives the cake its flavor. Cheesecake flavor instant pudding gives this Strawberries-and-Cream Poke Cake its creamy topping!
Provided by My Food and Family
Categories Recipes
Time 5h39m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool completely.
- Pierce cake with wooden skewer or chopstick at 1/2-inch intervals. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake.
- Refrigerate 3 hours.
- Beat pudding mix and milk in large bowl with whisk 2 min. Fold in COOL WHIP.
- Spread pudding mixture onto top of cake. Top with strawberries.
- Refrigerate 1 hour.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.9501 g, Sugar 0 g, Protein 2 g
STRAWBERRY SOUR CREAM COFFEE CAKE WITH RUM GLAZE
Try this sweet strawberry jam sour cream coffee cake with a rum glaze for your next brunch.
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
- For the glaze: When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
SOUR CREAM STRAWBERRY CAKE
Sour Cream Strawberry Cake is extra moist from whole milk, 4 eggs, sour cream and fresh strawberries. The strawberry Jello glaze gives a flavor boost.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 14
Steps:
- Coat a 10-inch Bundt pan with shortening, then dust with flour to ensure the cake does not stick. You could also use Baker's Joy spray or cake release. Preheat your oven to 350ºF.
- In a large bowl or stand mixer, cream together the butter and sugar for 2-3 minutes.
- Once the butter and sugar have been creamed, add in the eggs, vanilla, milk, and sour cream. Whisk the ingredients together until smooth.
- Add the flour, baking soda, and baking powder and slowly whisk until no clumps of flour remain in the batter. You will want to scrape along the bottom of the bowl to ensure there are none there. Be careful not to overmix.
- Add the diced strawberries and gently fold them into the batter until they are evenly distributed.
- Pour batter into the Bundt pan and bake for 45 minutes or until the cake tests done.
- Allow the cake to cool while you prepare the strawberry glaze.
- In a medium sized bowl, whisk together the powdered sugar, 1 Tbsp milk, food coloring, and Jell-O powder until smooth. You can add more milk 1 Tbsp at a time if you would like the mixture to be thinner.
- Turn the cake out onto cake plate. Then drizzle the glaze over the top.
- Store at room temperature in an airtight container until serving.
Nutrition Facts : Calories 409 kcal, Carbohydrate 71 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 88 mg, Sodium 195 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving
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STRAWBERRIES & CREAM COFFEE CAKE | DESSERT NOW DINNER …
From dessertnowdinnerlater.com
5/5 (1)Servings 8
- Preheat the oven to 350*F. Line a 9-inch round pan with removable bottom with a circle of parchment. Using baking spray, coat the sides of the pan. I also spray a little baking spray on the bottom, underneath the parchment to help hold it in place.
- PREPARE THE STRAWBERRY JAM: Combine cornstarch & water in a bowl to make a slurry. Mix the strawberries & sugar in a small saucepan. Cook over low heat until the strawberries release their juices; about 5 minutes. Then add the cornstarch slurry & stir until well-combined Stir for another minute or two until it has thickened. Remove from heat & cool to room temperature while you prepare the rest of the cake.
- PREPARE THE CREAM CHEESE FILLING: Using a hand mixer, in a medium size bowl, beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar & egg & beat until well-combined. Set aside.
- PREPARE THE CAKE: Combine the flour & sugar in a stand mixer. Cut in the butter with the paddle attachment on low until mixture resembles coarse crumbs. Measure ¾ cup of the mixture & set aside. Add the baking soda, baking powder & salt to the remaining mixture.
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5/5 (8)Calories 219 per servingCategory Dessert
- Make the cream mixture by making your pudding as directed on the box. Add whipping cream and mix until combined.
- Make the trifle by adding ½ cream mixture to the bottom. Then add half of the angel food cake squares. Then add your sliced strawberries.
STRAWBERRIES & CREAM COFFEE CAKE - VEGAN YACK ATTACK
From veganyackattack.com
Cuisine Dairy-FreeCategory BreakfastServings 12Total Time 1 hr 5 mins
- In a medium-sized saute pan, heat the strawberries and sugar over medium heat, along with half of the water. Bring to a boil and reduce to low-medium heat, stirring occasionally. Whisk the cornstarch and remaining water together, in a small cup, to dissolve the corn starch.
- Once the fruit has broken down a bit, add the cornstarch liquid to the pan and stir. Continue to stir until the starch has become clear and the fruit mixture has thickened a little. You want it to be thinner than jelly, but not runny. Take it off the heat and set aside.
- Take all ingredients, starting with 2 T. of the water and puree until completely smooth in a high-speed blender or food processor. Add the additional T. of water if more liquid is necessary for blending.
STRAWBERRY CREAM CHEESE STUFFED SOUR CREAM COFFEE CAKE
From carlsbadcravings.com
Reviews 28Category BreakfastCuisine AmericanEstimated Reading Time 8 mins
- Spray all inside surfaces of a 16 cup capacity nonstick angel food cake pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
- Whisk together the cornstarch, water and lemon juice in a small saucepan. Add strawberries and sugar. Cook over medium low heat 5-7 minutes, stirring occasionally until thickened and some of the strawberries have broken down (should be quite thick). Set aside to cool.
- Add pecans to your food processor and pulse 3 times. Add flour, and sugar and pulse a few times to combine. Sprinkle cold butter over top and pulse until the pecans are chopped and the mixture resembles small pebbles. Add coconut and pulse couple times to combine. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
STRAWBERRY COFFEE CAKE (+ CREAM CHEESE GLAZE) - AVERIE COOKS
From averiecooks.com
5/5 (2)Total Time 55 minsCategory Cakes & CupcakesCalories 453 per serving
- Preheat oven to 400F. Spray a 9-inch springform pan with floured cooking spray, or grease and flour the pan; set aside (I fear a regular 9-inch cake pan won’t quite be deep enough; but an 8-inch or 9-inch square pan is okay).
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and hand mixer), combine first 10 ingredients (through salt), and mix on medium-high speed until smooth and combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and mix on medium-high speed until smooth and combined, about 1 minute.
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From cupcakediariesblog.com
Reviews 5Estimated Reading Time 2 mins
- Whisk together flour, sugar, and baking powder. In the bowl of a stand mixer, combine egg, vanilla, milk, and melted butter. Slowly add dry mixture and combine.
- Pour batter into prepared baking pan. Add diced strawberries over top then sprinkle topping over the strawberries.
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4.8/5 (8)Category BreakfastServings 8-10Total Time 55 mins
- Make a well in the center of dry ingredients, and pour wet ingredients into it. Stir gently, as to not over stir the mix. Add in sour cream, and stir until just combined.
STRAWBERRY CREAM CAKE - FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (4)Total Time 6 hrs 10 minsCategory DessertCalories 585 per serving
- For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
- In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
- For the Strawberry Filling: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
- For the Whipped Cream: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
FRESH STAWBERRY CREAM CHEESE COFFEE CAKE
From carlsbadcravings.com
Reviews 48Total Time 1 hr 20 minsEstimated Reading Time 9 mins
- Preheat oven to 350F. Line an 8” inch round 3" deep spring form pan with parchment paper and spray with nonstick cooking spray.
- Add all of the “strawberry filling” ingredients to a medium saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the filling is thickened and strawberries are soft and somewhat broken down. Set aside to cool.
- Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in 1/4 cup sugar and 1 egg and beat until well combined. Set aside.
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Reviews 15Category DessertServings 12Total Time 1 hr 10 mins
- First make strawberry sauce. In a sauce pan combine diced strawberries, sugar and lemon juice. Stir well and cook on medium heat until strawberries release their juices and sugar dissolves.
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Reviews 48Estimated Reading Time 3 minsServings 12Calories 678 per serving
- In a small bowl, stir together sugar and flour. Using a pastry blender, cut butter into sugar and flour mixture until pieces are the size of peas.
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