In a large bowl mix together the flour, sugar, baking powder and salt.
Next, add the milk, orange juice, canola oil, egg, and vanilla. Mix until combined.
In a separate bowl, toss the strawberries with the 1 tablespoon of flour and stir until the strawberries are coated.
Add the floured strawberries to the coffee cake batter and stir until combined.
Pour the batter into a 9″ baking dish that has been sprayed with non-stick cooking spray.
For the crumb topping
Mix together the sugar, flour, cinnamon, and butter. Using fingers mix thoroughly until nicely blended and crumbly. Sprinkle the topping over the coffee cake.
Bake the coffee cake in a 375-degree oven for 45 – 55 minutes. Cool slightly. Remove from springform pan if that is what you are using.
Notes
Remember to toss the sliced berries with flour. If you skip this step the strawberries will sink to the bottom of the coffee cake.For best results use a springform pan, but any baking pan will do. If you plan on removing the coffee cake from a regular baking pan, you may want to line the bottom of the pan with parchment paper.