Yesterday we took the Baby Bird strawberry picking down near Año Nuevo at the Swanton Berry Farm U-Pick. I was the chief picker, and picked over 5 pounds of berries!
I was planning to make a strawberry rhubarb cobbler, but there was no rhubarb at the store. I settled on a strawberry coffee cake with crumb topping. It took forever to bake since our oven isn’t calibrated quite right AND I doubled the recipe for a 9″ x 13″ pan.
I used Cup4Cup gluten free flour with this recipe and it looks and smells yummy!
