• Preheat oven to 350F (180C). Grease an 8 inch (20cm) pan and line with parchment paper.

Prepare the streusel topping.

• In a medium bowl, combine brown sugar with all-purpose flour, salt and cinnamon. Whisk to combine, then add softened butter with a fork until the mixture feels crumbly. Set the streusel aside until all the other ingredients are prepared.

Prepare the strawberry filling.

• Cut strawberries into small pieces and place into a bowl. Add sugar, lemon zest and cornstarch and toss to coat. Set aside until you prepare the cake batter.

Prepare the cake batter.

• In a medium bowl whisk the flour with baking powder and salt. Set aside until ready to use.
• In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time. Add sour cream and vanilla extract and mix to combine.
• Gradually incorporate the flour mixture.
• Pour batter into prepared pan. Spread strawberry filling and top with streusel topping.
• Bake for about 40 minutes until a toothpick inserted into the center comes out clean. If the streusel is browning too quickly cover with aluminum foil and continue baking.
• Let cool on a cooling rack for at least 20 minutes before serving.
• Dust with powdered sugar if desired.Enjoy!