Strawberry Coffee Cake

STRAWBERRY COFFEE CAKE
Original recipe and more pictures of how to make this bad boy can be found at Chickens in the Road.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/3 cup sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup shortening, butter, or lard
• 1 cup strawberries, chopped
• 3/4 cup milk
• 4 ounces cream cheese or more, softened
• 4 ounces strawberry jam or more

Place first 5 ingredients in a large bowl and cut in the shortening, butter, or lard with a pastry cutter.  

Mix in strawberries.

Add milk. Place dough on a floured surface. Sprinkle more flour on top and roll into an approximately 12 x 8 rectangle.

Spread cream cheese down the center then top with jam. Make cuts, about an inch and a half apart, all along both long sides. Criss-cross cut strips of dough over the top. Pinch ends to seal.

Transfer to a greased baking or 13 x 9 casserole pan or cookie sheet. (If you’re planning to take this somewhere, you might want to use the casserole pan.)   I roll out on parchment paper and then lift it on to my baking sheet. Bake in a 375-degree oven for 25 minutes or till nicely browned. 

Powdered Sugar Icing:

Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (one to two teaspoons) for drizzling consistency.

Make long, lovely slices.  Note: This dough spreads out as it bakes, making one giant strawberry coffee cake, enough to feed a small army or large family.

Check out Tasty Tuesday for more tasty ideas!