1-First, make the strawberry jam: Cut and chop 1 pound of fresh strawberries, then cook them with 1 1/4 cups granulated sugar and 1/4 cup lemon juice over medium-low heat for 10-20 minutes until thickened. This step adds a homemade touch that elevates the cake’s flavor.

2-Next, prepare the peanut streusel: In a bowl, mix 1 1/2 tablespoons of salted butter (room temperature), 2 2/3 tablespoons granulated sugar, 1/4 cup chopped dry roasted unsalted peanuts, 1/4 cup all-purpose flour, and a pinch of ground cinnamon until well combined. This topping will give your cake a delightful crunch.

3-Now, for the coffee cake batter: Whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/3 teaspoon salt in a separate bowl. In another bowl, beat 1/4 cup salted butter, 3/8 cup cream cheese, 1/2 cup creamy peanut butter, and 5/8 cup granulated sugar until fluffy. Add 2 large eggs one at a time, then alternately mix in the flour mixture and 3/8 cup whole milk, ending with 1 teaspoon vanilla extract.

4-To assemble, grease an 8-inch square pan and layer half the batter at the bottom. Spread the strawberry jam in the middle, then add the rest of the batter and top with the peanut streusel. Bake at 350°F (175°C) for 50 minutes or until a toothpick comes out clean. Let it cool before slicing for the best results.