My parents came over recently for a nice visit and brought over tons of strawberries that they bought downtown on sale. The strawberries were so fresh and beautiful, but my husband and I both knew that there was no way we were going to finish those in time. My husband Matt suggested that I bake something with tons of strawberries in it. I don't usually bake with strawberries mainly because of the high water content. I find the strawberries make the baked good go bad rather quickly and it's always best eaten that day. I found this recipe recently on a website and knew I had to give it a try. Although I knew the cake wouldn't have a long shelf life I still really wanted to try it. For me if the recipe is simple and the comments on the recipe are superb I know it's on my to-do list of recipes to try. Luckily this one made it to the blog and now I share it with you all.

Adapted from the "Strawberry Coffee Cake" recipe on the Food website.

Serves 8

Preheat the oven to 375 degrees F.

Baking time: 35-40 minutes


  • 1 cup sifted all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 egg
  • 2 tbsp melted butter
  • 1-1/2 cup strawberries, sliced

Crumble topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup cold butter, cubed

Preheat the oven to 375 F and grease and lightly flour a square or round 8-inch cake pan. I recommend lining the bottom of the pan with parchment paper to ensure that the cake doesn't burn.

In a large bowl, sift together the flour, sugar, baking powder and salt. Add in the milk and melted butter. Beat the mixture for about 2 minutes.

Pour the cake batter into the prepared baking pan and then top the cake with the sliced strawberries. Note: it is not necessary to arrange the strawberries really nice and pretty since the crumble mixture will cover it anyway.

In another bowl, combine the flour and sugar; quickly blend in the cold butter cubes using your finger tips until the mixture resembles coarse crumbs. If you wish you can also add in 1/4 cup of chopped pecans or walnuts at this point. Sprinkle the crumb mixture over top of the strawberries. Place the cake in the oven and bake it for about 35-40 minutes or until the crumble topping is a nice golden brown. Insert a toothpick in the middle of the cake to ensure that the cake is cooked through. Let the cake cool completely then serve.

Cook's note: This cake is best eaten the same day that it is made. I strongly suggest not keeping it for more than 2 days. The crumble topping tends to go a bit mushy because of the strawberries.

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