Strawberry Coffee Cake

EXCELLENT! Strawberry season is here and this is but one great way to use them. I read all 66 reviews. :-) So I decided to replace the granulated white sugar topping with brown sugar and I added just one more tablespoon of cold butter. I used chopped pecans. I included in the topping a teaspoon of cinnamon and a few grates of fresh nutmeg. I used the ol' pastry cutter to cut in the cold butter I'd cubed up and it came together perfectly. The batter I left as is, except for 1/4 tsp. of cardamom (a nice touch!). And I did add the optional vanilla. I used 2 cups of sliced strawberries, which was plenty. I used a glass Pyrex 8x8 dish, and it took about 42 minutes. I checked it after 40, and it looked and tested a little wet. Two minutes more and it was perfect. Served it with a big scoop of fresh vanilla bean ice cream. It was delicious! Thanks for posting!!!!! So easy to put together (which I did in advance, before dinner and baked it off later in the same evening).

I made this with blackberries (with a tad bit more sugar) rather than strawberries. It was delicious! My husband (who will rarely eat desserts) ate a piece and asked me to make it again. It does get soggy rather quickly, but it still tastes good that way!

What a moist and easy cake. I took it to work and it was gobbled up. I was a bit worried during baking though, because the juice from the strawberries nearly ran over the pan and it was difficult to tell if the cake was cooked underneath. I baked it for about 40 minutes and it was perfect. Thanks for a keeper!

Super moist coffee cake! The strawberries inside were great and it was a big hit in my house!

so, I'm not sure about this recipe, but I made enough adjustments to it that I'll readily admit that it could have been me who screwed it up. To my mind, it's both too sweet and too bland.

I used a pound of strawberries, ('cause a pint's a pound the world around) and it ended up looking like way more than what's on the picture. I used the vanilla and added a few shakes of allspice and cinnamon to the batter. I left the pecans out of the topping because I don't like them, and didn't have any on hand.

The texture is more of a pudding than a coffee cake, but I'm willing to let that be from the extra strawberries, and, as another reviewer said, it doesn't change the taste.

I also used margarine rather than real butter--while it makes a difference in candy making, say, I've never really had an issue with baking before, but I'm willing to let that be the reason why the top didn't turn out the way I thought it should.

In short, I'm willing to try this recipe again, but as it stands now, I'm not to pleased with it, and am not sure what it needs.