Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan thoroughly.

Prepare the cake batter by creaming together ½ cup softened butter with 1 cup granulated sugar until light and fluffy.

Add 2 eggs to the butter mixture, one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until smooth.

In a separate bowl, whisk together 2 cups flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.

Spread the batter evenly in your prepared pan.

For the cream cheese layer, beat softened cream cheese with powdered sugar until smooth. Add 2 eggs and beat until well combined.

Gently spread the cream cheese mixture over the cake batter and scatter the diced strawberries on top.

Make the crumble topping by combining remaining flour, brown sugar, and remaining sugar. Cut in cold butter until the mixture resembles coarse crumbs.

Sprinkle the crumble generously over the strawberries.

Bake for 45-55 minutes until the top turns golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

Cool completely in the pan on a wire rack for at least 2 hours.