Begin by making the “streusel” topping. Pulse the almonds in a food processor until they are roughly chopped. Transfer chopped almonds to a bowl and stir all of the ingredients together until well combined, and set aside until ready to use. 

Preheat the oven to 350 degrees F, and line an 8” x 8” baking dish with parchment paper.

Add all ingredients for the coffee cake except for the strawberries to a blender. Blend until smooth. Fold in the strawberries.

 Pour half of the cake batter into the parchment-lined baking pan. Sprinkle with half of the topping and gently press into the batter. Repeat for the remaining cake batter and the remaining streusel topping. If desired, add more chopped strawberries on top. Bake on the center rack of the oven for 45 to 55 minutes, or until the cake feels firm when gently poked. Once the cake is baked through, turn off the oven and allow it to sit in the still warm oven for 10 to 15 minutes.

Remove strawberry coffee cake from the oven and allow it to cool at least 20 minutes before slicing and serving.

I recommend serving the cake fresh out of the oven with a dollop of butter and a drizzle of pure maple syrup (or honey).