Strawberry Shortcake Coffee Cake

A new gluten free treat- this coffee cake has lots of crumble, lots of flavor and is an incredible summer cake for everyone to enjoy.

Strawberry Shortcake Coffee Cake

1/2 stick butter crisco, melted

2 eggs

1/2 cup sugar

1 tbsp. baking powder

1/2 tsp baking soda

1 tbsp. vanilla extract

3/4 cup cassava flour

1/2 cup all purpose gluten free flour

2 cups diced strawberries, plus 2 tbsp. sugar

Crumble

1/2 stick (remaining) butter crisco, soft

1/2 cup cassava flour

1/2 cup all purpose gluten free flour

1/2 tsp baking powder

1/2 cup brown sugar

2 tbsp. milk

1/2 tsp. cinnamon

Preheat your oven to 350 degrees.

Cream together the butter crisco, eggs, sugar for 1-2 minutes. Add the baking powder, soda, vanilla & flours. Gently mix until the batter comes together.

Butter a 10″ round springform pan.

Line the sides of the springform pan with parchment paper. Just makes for easier cleanup & removal of the baked cake.

Spread your thick batter on bottom of the buttered springform pan. Spread evenly to the sides. Dice the strawberries and add the sugar. Stir together. Then top the cake with the layers of strawberries.

Prepare your crumble.

In a small bowl, mix together the remaining crisco, cassava, all purpose flour, baking powder, brown sugar, milk and cinnamon. I used a pastry cutter to combine everything together. You could also use a fork to combine. Crumble in big pieces evenly onto the top of the strawberry layer.

Bake for 43-48 minutes. Cake needs to be mostly set, with the top golden.

Cool and sprinkle with some powdered sugar.

Optional topping for garnish:

1/3 cup fresh basil, chopped

1 cup diced strawberries

2 tbsp. sugar

Combine and top in the center of the cake just before serving. You can also serve with a side of whipped sweet cream too!

Happpy Baking! xo