Preheat and Prepare

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or deep cake pan, which will help the cake release easily.

2. Combine Dry Ingredients

• In a bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. This ensures even distribution of the leavening agent.

3. Cream the Butter and Sugar

• In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy. This should take about 3-5 minutes.

4. Add Ingredients

• Beat in 2 large eggs, then mix in 1 cup of sour cream and 1 teaspoon of vanilla extract until smooth.

5. Combine Dry and Wet

• Gradually add the dry mixture to the wet ingredients and mix until just combined. Over-mixing will lead to a dense cake!

6. Layer the Cake

• Spread half the batter into your prepared pan. In a separate bowl, beat 8 ounces of cream cheese, 1/4 cup of sugar, 1 egg (for cream filling), and 1/2 teaspoon of vanilla extract until smooth. Spread this cream cheese mixture over your first layer of cake, then sprinkle with half of the diced strawberries.

7. Final Layer

• Spread the remaining batter over the cream filling and top with the remaining strawberries.

8. Prepare the Streusel Topping

• In a small bowl, mix 1/2 cup of flour, 1/3 cup of brown sugar, and 1/4 cup of melted butter until crumbly. Sprinkle this evenly over the top of the cake.

9. Bake

• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly puffed up.

10. Cool and Serve

• Allow the cake to cool in the pan for 15 minutes before removing the sides if using a springform pan. This will help avoid any cracks or crumbles. Serve warm or at room temperature.