Fresh Strawberry Coffee Cake

Spring 2011, in Vancouver, was cold...I swear the sun went on vacation for 4 months. As a result, many crops are behind about 3 weeks or so including strawberries. But they are finally starting to appear at our local markets. Is there anything better than local strawberries?! Sweet, ruby red little bites of goodness vs the often large and bland ones we import during the fall and winter months. My 5 yr old son didn't quite know what to make of the local berries when he first saw them - smaller and often in a slightly less than perfect "strawberry shape" he thought there was something wrong with them! lol. Of course, once he popped one in his mouth all misgivings were gone.

Ingredients
1 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 egg
3 tbsp melted butter, cooled a bit
1 tsp vanilla
2 cups sliced strawberries

Topping
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter

What to do
Preheat oven to 350 degrees F.
Grease an 8x8 pan.
In a large bowl, whisk together flour, sugar, baking powder and salt.
In another bowl mix milk, eggs, and melted butter.
Add wet to dry ingredients and beat until well mixed.
Pour into prepared pan.
Place strawberries on top of batter.
In another bowl, combine topping ingredients until it looks like coarse crumbs.
Spread evenly over strawberries.
Bake for 45 minutes.