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.
Toss the strawberries with the 1 tablespoon of flour and stir. Pour the batter into a 9″ baking dish that has been sprayed with non-stick cooking spray.
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.
*I left small strawberries whole and sliced the rest in half. None of the berries I used were very big.*Next time I will remember to toss the berries with flour before adding and putting on the crumb topping. Hopefully, this will help lessen the number of berries that sank to the bottom.