• Preheat oven to 350F.
• Spray a 10"x10" glass baking pan with Baker's Release spray. If you have to use a smaller pan, consider putting some of the batter into a muffin tin so it doesn't overflow. The bake time for a muffin size will be less, so watch it and use a toothpick to test when it is done.

Coffee Cake Batter:

• Toss the strawberries and chocolate chips with flour in a mixing bowl to coat them.
• Add the sugar, baking powder and salt and stir again.
• Separately, mix up the cooled melted butter with the buttermilk and beaten egg.
• Gently stir in to the dry ingredients just to blend.
• Spread the batter in the cake pan and smooth out.

Crumb Topping:

• Crush the grahams into crumbs and mix with remaining ingredients for the toppng until it is crumbly and evenly coated with butter.
• Sprinkle the crumb topping over the cake batter evenly.
• Bake for 40-45 minutes or until a toothpick inserted comes out without wet batter.
• Cool in the pan then slice into 3x3 for nine servings.
• Optional: Sprinkle top with powdered sugar before serving and/or sliced strawberries. (These two ingredients not included in nutrition info as they are optional)