Butter Cake and Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
Cream Cheese Filling
1 – 8 oz. cream cheese, room temperature
1/4 cup sugar
1 large egg
1 1/2 cup fresh strawberries, cut into pieces
3 tablespoons sugar
3 teaspoons water
1 1/2 teaspoons cornstarch
Preheat the oven to 350° F. Line an 8 inch spring form round pan with removable bottom with parchment paper.
Prepare the strawberry filling: In a small bowl, combine the cornstarch and water to make a slurry. Mix the strawberries and sugar in a sauce pan. Cook over low heat until the strawberries start to release their juices (about 5 minutes), then add the cornstarch slurry and stir until well combined. Stir for another minute or two until strawberry mixture has thickened. Remove from heat. Allow mixture to cool to room temperature.
Prepare the cream cheese filling. In bowl of stand mixer, beat the cream cheese on medium speed for about 30 seconds until smooth. Add the sugar and egg and beat until combined and smooth. Set aside.
Prepare the cake. Combine flour and sugar together in mixing bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Remove 3/4 cup of the mixture and set aside. Add baking soda, baking powder and salt to remaining mixture in mixing bowl and mix well.
In another bowl, whisk together sour cream, egg and vanilla extract until well blended. Using a spoon, gently stir sour cream mixture into the flour mixture until just incorporated. Batter may be a bit lumpy.
Spread the batter in the pan, spreading about 1/2 inch up the sides. Create a 1/2 inch border around the edges (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry mixture on top of the cream cheese mixture. Sprinkle remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool cake in the pan on a wire rack for 20 minutes before removing the cake.