Strawberry Cream Brunch Cake Recipe

Name: Strawberry Cream Brunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups all-purpose flour; ¾ cup sugar; ¾ cup butter or ¾ cup margarine; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup sour cream; 1 teaspoon almond extract; 1 egg; ½ cup strawberry preserves; ½ cup sliced almonds; 1 (8 ounce) package cream cheese, softened; ¼ cup sugar; 2 tablespoons all-purpose flour; 1 egg

Servings: persons

2 ¼ cups all-purpose flour
¾ cup sugar
¾ cup butter or ¾ cup margarine
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
1 teaspoon almond extract
1 egg
½ cup strawberry preserves
½ cup sliced almonds
1 (8 ounce) package cream cheese, softened
¼ cup sugar
2 tablespoons all-purpose flour
1 egg

1
["Heat oven to 350.", "Grease bottom and side of springform pan, 10x3 inches -- or rectangular baking dish 11x7x1 1/2 inches, with shortening, lightly flour.", "Make Cream Cheese filling and set aside.", "(Mix all ingredients until smooth).", "Mix flour and sugar in large bowl.", "Cut in butter, using pastry blender or crisscrossing 2 knives, 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 the side (about 1/4"" thick) of pan.", "Pour Cream Cheese Filling over batter.", "Carefully spoon preserves evenly over filling, Mix reserved crumb mixture and sliced almonds and sprinkle over preserves.", "Bake springform pan 50 to 60 minutes, rectangular dish 35 to 45 mimutes, or until filling is set and crust is deep golden brown.", "Cool 15 minutes; remove side of springform pan.", "Serve warm or cool.", "Store covered in refrigerator."]

1136

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ¼ cups all-purpose flour, ¾ cup sugar, ¾ cup butter or ¾ cup margarine, ½ teaspoon baking powder, and more.

Yes, Strawberry Cream Brunch Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Cream Brunch Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions