Reviewed: Sep. 26, 2009

A nice and simple summer coffee cake recipe.

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Reviewed: Jul. 20, 2009

Made this by following the recipe but used frozen strawberry, excluded the nuts. Awesome!! Also, made it trying frozen blueberries, excellent!! Thank you, Rose

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Judy

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Reviewed: Jul. 19, 2009

WOW!!! Just prepared with suggestions from reviews, doubled recipe for an 8 1/2 x 11 cake pan, used 1/2 C brown sugar and 1/2 cup white for topping, no pecans. It is MELT IN YOUR MOUTH YUMMY!! Perfect Sunday with coffee easy summer breakfast. Thanks for sharing!

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munchmn

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Reviewed: Jun. 4, 2009

Absolutely delicious! Crunchy on top, fresh taste from strawberries, baked pecans kick up another notch...I love it! So did my family. It was gone in minutes.

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Aksinja

Cooking Level: Intermediate

Home Town: Bitola, Pelagonia, Macedonia

Living In: Gary, Indiana, USA

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Reviewed: Jun. 1, 2009

I followed the recipe exactly and it was delicious! But I wanted something less "cakey", so I made another one, "pushing" some (about 1/2 or 3/4 cup) of the sliced strawberries into the batter before placing layering the rest of the sliced strawberries on top of the batter. (I used a total of 2 or 2.5 cups of sliced strawberries.) For the topping, I melted the butter first and mixed with the rest of the topping ingredients...then added another 1/2 cup pecans. (I love it nutty!) I placed it in the fridge overnight because I wanted to bake it in the morning. It turned out great! It was very moist...almost "dessert-like". I don't know how many calories are in this but it won't matter to strawberry-lovers!

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JenBo SoCal

Living In: San Diego, California, USA

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Reviewed: Jun. 1, 2009

This was delicious and simple to make! I did not consider this a cobbler as one other review stated. Moist cake on bottom with strawberries in the middle and a nice crumb topping. All of the ingredients I had on hand and my 2.5 yr old helped me assemble it. I made some changes as others suggested. For the topping I combined brown and white sugar to equal the 1/2 cup, omitted the pecans/nuts but added 1/4 rolled oats. 6/2/09 *Doubled and used blueberries with other adjustments as above and although it was good I preferred the strawberry version. 7/26/09

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DinnersON

Cooking Level: Intermediate

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Reviewed: May 22, 2009

WOW, this is excellent! Made it for Bible study and people ate it until it was gone. There was a trained chef in the group who said it was 'professional quality!" Small changes: I doubled it and put it in a 9x13, used half brown sugar in the topping, and used walnuts instead of pecans.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: May 7, 2009

I followed the directions exactly and absolutely loved this recipe, it's sooo good! Thanks!

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heatherhoolala

Cooking Level: Beginning

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Apr. 16, 2009

I followed the recipe and it turned out so good. The strawberries melted in the middle and it was just really good. More strawberries, the better. Thank you for the recipe.

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aisha

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

Perfect, I've been looking for a good recipe for fresh strawberries and I've finally found it, thanks for the recipe. Oh and I made it exactly as it was wrote.

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Terri

Cooking Level: Intermediate

Home Town: Lawn, Newfoundland, Canada

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Reviewed: Feb. 7, 2009

Yum! Easy and delicious! I followed the recipe as it was written, but I used frozen strawberries (all I had)--and it was still very good! I can only imagine how it would taste using fresh strawberries. Definitely a keeper.

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Ashley

Cooking Level: Intermediate

Living In: Spindale, North Carolina, USA

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Reviewed: Jan. 10, 2009

I made a few changes based on what I had available in the house. I used strawberry pie filling and omitted the sugar in the batter. I also skipped the pecans. Yummy!

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Andrea S.

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jan. 3, 2009

This ALWAYS gets rave reviews and it is so simple to make! zI first made it in the UK, so I add steel cut scottish oats for the topping to add some extra crunch and a touch of fiber!! Also, sometimes I use whole wheat/oat flour which gives a more whole grain flavor. Either way, it is a home run of a recipe!!

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BridgidJ

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2008

Made it exactly according to the recipie. It was fast and easy to make and turned out great! I would probably use half white and half brown sugar in the topping next time but as it was my whole family really enjoyed it! I often find it hard to get good recipes using fresh strawberries and this was great, will make it again.

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ICYFEHR

Cooking Level: Intermediate

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Aug. 11, 2008

This is a super-easy recipe and a hit with the family. It was great for breakfast or dessert and if you leave out some of the sugar, not terribly unhealthy.

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kelron5000

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Reviewed: Aug. 4, 2008

This was a great easy way to use up a bunch of strawberries that I had. Could be served warm for a breakfast treat or warm it up again and add some ice cream for a quick dessert! Very yummy. I did make a few small changes based on some of the reviews. I just omitted the butter in the batter and doubled the batter to have it fit in a 9x13 pan. I didn't measure the strawberries I just put a layer on the top. I also added 1t of almond extract to the batter before baking it and it turned out moist and yummy!

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VIRTUALESLIE

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 5, 2008

This tasted good but I didn't get my desired outcome. The topping disolved into the cake and the strawberries sunk to the bottom. I used brown sugar instead of white in the topping and skipped the pecans. It was good, but I definitely considered what my results were a cobbler. I probably did something wrong.

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Jun. 28, 2008

I liked it... I made as directed and it turned out fine. I think it's better not served warm though :o)

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AMYSTER

Cooking Level: Expert

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Reviewed: Jun. 28, 2008

I made this recipe with fresh strawberries this morning, and everyone loved it! Only changes I made were substituting apple sauce for the melted butter in the batter and reducing the butter in the topping slightly. I also doubled the recipe and baked 50 minutes in a 9x13 pan. Will definately make again and with other fresh berries! Delish!

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