• Lightly butter a square 9x9 baking pan and line it with parchment paper. Preheat the oven to 350°F/180°C.

For the Crumb

• Combine the melted butter, granulated sugar, brown sugar, and flour in a medium bowl until the mixture is crumbly. Place it in the fridge to chill.
  56 grams unsalted butter, 60 grams granulated sugar, 35 grams brown sugar, 70 grams all purpose flour

For the Cake

• Whisk the all purpose flour, sugar, baking powder, and salt together in a large mixing bowl.
  180 grams all purpose flour, 200 grams granulated sugar, 1 teaspoon baking powder, ¼ teaspoon sea salt
• Add the softened butter to the dry ingredients and beat on low with a hand mixer until it looks like wet sand. 
  150 grams unsalted butter
• With the mixer running on low, add the eggs and vanilla. Then, stream in the buttermilk, mixing on medium speed until well combined.
  2 large eggs, 2 teaspoon vanilla extract, 120 grams buttermilk
• Spread the cake batter into the prepared baking pan evenly. Then spread an even layer of strawberry filling on top. Next, generously sprinkle the crumble on top.
  250 grams strawberry filling
• Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for about 20 minutes, then remove it from the pan and let cool completely on a wire rack. Dust with powdered sugar, slice, and enjoy!