Mildred Sherrer of Bay City, Texas enhances the mild berry flavour of this moist coffee cake with a crunchy cinnamon filling. Baked in a fluted pan, it’s pretty enough to serve for an afternoon party or Sunday brunch.


  1. In a mixing bowl, cream the butter and sugar. Add eggs; mix well.
  2. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla.
  3. Fold in the strawberries. Spoon half into a greased and floured 10 inch, fluted tube pan.
  4. Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling.
  5. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 15 minutes before removing from pan to a wire rack to cool completely.