Strawberry-Lemon Coffee Cake

Okay, so I love traditional coffee cake with the cinnamon and yumminess, and when I first read that strawberries were the "secret ingredient" I immediately thought: "Strawberry Cake with some sort of chocolate!" but, alas, it didn't come together, so I thought, what about a coffee cake with strawberries and lemon (because everything tastes better and fresher with lemon) and it sounded very summer-ish! Note: the recipe calls for lemon zest. I prefer zest from a microplane, but don't use lemon juice. It isn't the same! Adapted from CK recipe.

3 cups fresh strawberries, hulled and chopped small

1/2 cup white sugar

2 tablespoons all-purpose flour

2 tablespoons grated lemon zest

1/2 cup butter, softened

1 cup white sugar

3 eggs

1 tablespoon grated lemon zest

3/4 cup milk

2 cups all-purpose flour

4 teaspoons baking powder

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Wrap foil around the pan in case the strawberry juice leaks while baking (mine leaked - woohoo for foil!). In a medium bowl, combine strawberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Serve warm.