1 ¼ cups
Strawberries, tops removed, cut in half or quartered
Instructions
Begin by making the streusel topping. Whisk flours, sugar and salt in a medium bowl until combined. Rub cubed butter into the dry mixture with fingers until a crumbly texture forms. Place in the fridge until ready to use.
Heat oven to 325°F. Line the bottom of a 9-inch springform pan with a piece of parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add flour, sugar, baking powder and salt. Mix everything together on low speed until ingredients are very well combined.
Add butter and beat on low until the mixture takes on a sandy texture.
In a separate bowl, whisk together milk, eggs and vanilla. Slowly pour into the stand mixer on low, in two additions, scraping down the sides of the bowl as needed.
Pour batter into prepared pan, then scatter strawberries over the top, followed by streusel. Bake for 45–50 minutes, or until a tester inserted into the center comes out clean.
Let cool for 10 minutes in the pan before loosening the edges of the cake and removing the outer ring. Carefully slide onto a cooling rack and let cool completely before serving.