#2871 - Easy Strawberry Coffee Cake

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
6 TBSP white sugar
3/4 tsp. salt
1/3 cup Crisco shortening
1 beaten egg
1/3 cup milk
1 1/2 cups washed fresh strawberry slices
Topping: 3 TBSP butter; 1/4 cup white sugar; 3 TBSP flour

Into a bowl sift the 2 cups flour, baking powder, 6 TBSP white sugar and salt. Add Crisco--mix with a pastry blender to make crumbs. In a separate bowl add the beaten egg and milk--stir with a whisk to mix. Pour egg mixture into crumbs mixture--stir well. Spread batter into a greased 10 x 6 or 11 x 7 cake pan. Arrange the strawberry slices all over the top of the batter. In a bowl add butter, 1/4 cup white sugar and 3 TBSP flour--mix with a pastry blender to make topping crumbs. Sprinkle the topping crumbs all over the strawberries. Bake at 375 degrees for 25-30 minutes. Cool completely before cutting.