Preheat the oven to 350°F (175°C). In a mixing bowl, combine sliced strawberries with 2 tablespoons of sugar. Toss gently until well coated and set aside to macerate for 10 minutes, allowing the berries to release their juices.
2 cups fresh strawberries, 1 cup granulated sugar
In another bowl, prepare the crumb topping by mixing the flour and remaining sugar. Add the cold, cubed butter and use a pastry cutter or fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
1 1/2 cups all-purpose flour, 1/2 cup unsalted butter
In a separate bowl, whisk together the yogurt and vanilla extract. Pour this mixture into a larger mixing bowl, then add the flour and stir until just combined to form a batter. Do not overmix to keep the cake tender.
1 teaspoon vanilla extract, 1 cup plain yogurt or sour cream
Pour the batter into a greased 9-inch baking pan, spreading it evenly with a spatula. Distribute the marinated strawberries over the batter, then sprinkle the crumb mixture evenly over the top.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean. The cake should be bubbling gently around the edges and smell fragrant.
Allow the cake to cool for at least 15 minutes before serving. Slice and enjoy the juicy strawberries nestled in the tender cake with a crisp crumble topping.
