It’s been wonderful to pick a handful of strawberries every morning from my garden this year. I have been battling birds as they devour the strawberries as soon as they ripen. A solution suggested by friends and from online was to put up a net over the strawberry plants or paint rocks to look like strawberries. We also placed a fake owl, but the birds just use it to stand on.

We went with the simple netting, which covers the plants. I have left one spot open for the birds to eat, just to be nice. This netting helps a lot, and I have been able to harvest more than before, and the birds have some too.

Today I will be making strawberry coffee cake and sharing the recipe with you. I have mentioned before that I like having coffee cake or muffins for breakfast. That’s my indulgence for the start of the day. It keeps me happy the rest of the day!

Most of the ingredients you will need to make this coffee cake you might have in your pantry: flour, sugar, butter, eggs, vanilla, and milk. You’ll also need strawberries and lemon. Once you have these you are good to go.

The recipe is pretty straightforward. If you try this recipe please let me know how this turns out. Also let me know if you’d like to see more recipes like this one!

Ingredients

Cake

• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. salt
• 1/4 cup unsalted butter, softened
• 3/4 cup milk
• 2 medium eggs
• 1 tsp. vanilla
• 1 tsp. lemon zest
• 2 cups sliced strawberries

Topping

• 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp. lemon zest
• 3 tbsp. butter, cut into small slices
• Powdered sugar (optional)

Instructions

Preheat oven to 375 degrees Fahrenheit.

Grease 9x9x2 inches baking dish. Set aside.

In a small bowl mix all the topping ingredients. With your hands, work in butter pieces, until clumps form, see picture below.

Cream butter, sugar, and eggs in a large mixing bowl with a hand held mixer. Add milk and blend all ingredients well with the mixer.

Add flour, baking powder, baking soda, vanilla, lemon zest, and salt. Beat well with the mixer so the batter is smooth. Fold in the strawberries and spread the batter in the pan.

Sprinkle topping over batter. Bake for 25-35 minutes or until wooden pick inserted in center comes out clean. Rotate the pan once or twice during the baking time. Once the cake cools slightly, sprinkle some powder sugar over the cake if you like!

This cake is delicious on it’s own with tea or coffee. You can also serve with some vanilla ice-cream as a desert!

Serves 8-10

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!