1 c. + 1 tbsp. all-purpose flour
1/2 c. sugar, divided
1 tsp. baking powder
3 tbsp. butter
1/2 c. milk
2 eggs
3 tsp. vanilla extract
1/2 c. sour cream
2 c. strawberries, cut in half

CRUMB TOPPING:

1 1/2 c. all-purpose flour
1/2 c. firmly packed dark brown sugar
1 1/2 tsp. ground cinnamon
1/2 c. butter

Heat oven to 375 degrees. Grease 9 inch square baking pan. In medium bowl combine 1 cup flour, 1/4 cup of sugar and baking powder. Cut butter into dry ingredients until mixture resembles coarse crumbs.

In small bowl stir milk, 1 egg and 2 teaspoons vanilla together. Add to dry ingredients and mix until smooth. Pour into prepared pan.

Stir together sour cream, remaining 1/4 cup sugar, egg, 1 tablespoon flour and 1 teaspoon vanilla. Pour over batter. Top with strawberries, placing them in single layer about 1/4 inch apart. Cover pan with foil and bake 20 minutes.

While cake is baking, prepare Crumb Topping. Stir together flour; brown sugar and cinnamon. Cut in butter until crumbly. Remove foil from pan. Sprinkle cake with crumbs. Return to oven and bake, uncovered, 15 to 20 minutes (until golden).