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Smucker's® Strawberry Coffee Cake

 Smucker's® Strawberry Coffee Cake
Recipe provided by Smucker's® Ice Cream Toppings
8-10 ServingsPrep: 15 min. Bake: 30 min.


  • Crisco® Original No-Stick Cooking Spray
  • 1-1/2 cups Pillsbury BEST® All Purpose Flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon ground nutmeg (optional)
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/3 cup milk
  • 1 large egg
  • 3/4 cup Smucker's® Sugar Free Strawberry Spoonable Ice Cream Topping
  • 1/3 cup chopped walnuts
  • 1/4 teaspoon salt


  • HEAT oven to 375ºF. Coat 9-inch pie plate with no-stick cooking
  • spray.
  • COMBINE flour, sugar, baking powder, salt and nutmeg in large bowl.
  • Cut in shortening with fork until even crumbs form. Reserve 1/2 cup
  • crumbs for topping.
  • WHISK milk and egg until blended. Add to remaining flour mixture,
  • stirring just until evenly moistened. Spread evenly in prepared pie
  • plate. Spread topping on batter to within 1-inch of edges. Combine

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Smucker's® Strawberry Coffee Cake (continued)

Directions (continued)

  • reserved crumbs with nuts. Sprinkle evenly over topping.
  • BAKE 28 to 30 minutes or until toothpick inserted in center comes out
  • clean. Yield: 8 to 10 servings.