Strawberry Coffee Cake

I went to a local farm on Father's Day, Brooksby Farm, to go strawberry picking since it was in season. I picked up a little flyer about strawberries at the Farm and in it included this recipe, as well as a few others that I will keep in reserves for later. I was also inspired by We Are Not Martha's Strawberry Shortcake Cookies and had a need to cook something with strawberries. There is nothing better than cooking or eating fresh fruit and vegetables. Get your strawberries now, because the picking season ends soon! Check out your local farm for strawberry picking dates.


8oz cream cheese, softened
1/2 C butter
3/4 C sugar
1/4 C milk
2 eggs
1 tsp vanilla
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 C fresh strawberries, sliced
1/4 C brown sugar

Combine cream cheese, butter, and sugar. Beat until light and fluffy. Stir in milk, eggs, and vanilla.

Remember to rinse strawberries well that you pick fresh from the farm, they are generally covered in pollen.

Sift together flour, baking powder, baking soda, and salt. Add to cheese mixture; mix until smooth.

Spread half batter in greased and floured 13" x 9" baking pan (cooking spray also works).

Place strawberries evenly over batter. Spread remaining batter over strawberries.

Sprinkle brown sugar over cake. The original recipe also called for nuts (whatever you like), but I don't like nuts in my food (well, maybe a salad). If you do like nuts you should mix the nuts and brown sugar together and then sprinkle that mixture over the top.

Bake for about 35 minutes or until golden. Serve warm (also delicious the next day for breakfast). This strawberry coffee cake is a surprisingly light dish and I am looking forward to trying it again with other fresh fruit.

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