The coffee cake itself, is everything a coffee cake should be. It has the perfect texture, a bit denser than a typical cake, but still spongy and soft.
The inside is dotted with red, ripe strawberries and the hint of mascarpone cheese in every bite is delicious with the berries.
The crumb topping is the best part. I am that type that likes a lot of crumb; if it's going to be there, I want a lot of it. This cake does not skimp on the crumb factor, but it also amazingly, doesn't weight it down.
There is nothing out of the norm, when it comes to making this coffee cake. Whisk together your dry ingredients to ensure they are evenly dispersed, and then go ahead with the wet ingredients.
Fold the strawberries in at the end, once the batter is completely mixed up.
The crumb topping is combined in a separate, smaller bowl using a pastry cutter, fork, or your hands (like I do), and then evenly sprinkled over the top before popping it in a 350 degree oven for about an hour.