Strawberry Coffee Cake

We picked so many fresh strawberries that we just could not eat them all before they started going bad.  Despite making our red fruit salad, some homemade strawberry jam (using this recipe), strawberry shortcake, and slicing strawberries into yogurt and piled on plates as a tasty summer side dish I still was left with several cups of strawberries.  

We decided to take our favorite Blueberry Boy Bait recipe and turn it into a strawberry coffee cake with a nice cinnamon swirl.   

For the cake part of the recipe you will need:

2 cups Flour 
1 Tablespoon baking powder
1 teaspoon salt
2 sticks butter, softened
3/4 cups brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup skim milk 
1 cup strawberries; ours were small so I only cut them in half. 

For the topping/swirl:
1 cup strawberries (same note as above)
1/4 cup sugar
1/2 tablespoon ground cinnamon.

Grease and flour a 13 x 9 pan and preheat oven to 350.  In a small bowl mix together flour, baking powder, and salt.  Set aside. 

In a large mixing bowl combine butter with the two types of sugar.  Once mixed, gradually add in eggs one at a time.  

Then slowly add in 1/3 of the milk mixture, 1/3 of the flour mixture, and keep alternating until everything is nice and smooth.

Gently fold in the strawberries

Pour into prepared 13 x 9 pan and then sprinkle the additional strawberries on top.

Combine cinnamon and sugar in a small bowl and sprinkle over the top of the whole cake.   Use a knife to make little swirls.

Bake at 350 for 40-50 minutes or until a knife/ toothpick inserted into the middle of the cake comes out clean or with a few cake crumbs attached.

Let cool slightly and then slice and serve! 

Since I just love strawberries I often eat mine with extra strawberries sliced up on the side.  A wonderful summer brunch idea.

What's your favorite strawberry recipe?  

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Miz Helen's Country Cottage