Preheat the oven to 350°F (175°C). In a mixing bowl, combine 1 cup of flour, 1/2 cup of sugar, and a pinch of salt. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Set aside for crumble topping.
1 and 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter, 1 tablespoon cornstarch
In another bowl, whisk together eggs, vanilla extract, and milk. Gradually add the wet ingredients into a larger bowl containing the remaining 1/2 cup of flour, 1/2 cup of sugar, and salt. Mix until just combined and smooth.
1 teaspoon vanilla extract, 2 eggs large eggs, 1/2 cup milk
Pour the batter into a greased 9-inch baking pan, spreading evenly with a spatula. Scatter the sliced strawberries over the batter and sprinkle with cornstarch to assist in thickening the juices during baking.
2 cups fresh strawberries, 1 tablespoon cornstarch
Sprinkle the prepared crumble mixture evenly over the strawberries and batter. Place the pan in the oven and bake for 40 minutes, or until the top is golden brown and the filling is bubbling around the edges. When done, the crust should be crisp, and the strawberries soft.
1 and 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter
Remove the cake from the oven and allow it to cool slightly. The topping will be crunchy, and the berries will be soft and juicy beneath a tender cake layer. Serve warm or at room temperature.
