Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.
Prepare the crumble topping by combining 1 1/2 cups flour, 1 cup sugar, and 1/2 cup cold, cubed butter in a mixing bowl. Use a pastry cutter or fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter
In another bowl, whisk together 2 cups flour, 1 1/2 cups sugar, baking powder, and salt. Add eggs, vanilla extract, and melted butter. Mix with an electric mixer or whisk until smooth and combined, about 2–3 minutes.
2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp vanilla extract, 1/2 cup unsalted butter, 3 large eggs
Pour the batter into the prepared springform pan and spread evenly. Lightly press sliced strawberries onto the surface of the batter, distributing them evenly.
1 cup fresh strawberries
Sprinkle the prepared crumble mixture evenly over the strawberry layer. Bake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter
Remove from the oven and allow the cake to cool in the pan for 15 minutes. Then, carefully remove the sides of the springform and transfer the cake to a wire rack to cool completely. Serve slices with optional whipped cream or ice cream.
