Ingredients

For the streusel
2.5 oz flour (unbleached all purpose)
1/4 cup granulated sugar
1/4 cup brown sugar
Pinch of salt
1 1/5 teaspoons ground cinnamon
1/2 cup unsalted butter

For the cake
4 cups quartered strawberries
12 oz flour (unbleached all purpose)
1 tablespoon baking powder
1 tsp salt
12 oz unsalted butter, softened
2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 large eggs (room temperature)

Method

• Position a rack in the lower third of the oven and preheat to 350° F and grease two 9" square pans.
• Make the streusel by combining ingredients with your fingers until butter resembles small peas or it is well mixed. Refrigerate till needed.
• Sift the dry ingredients into a bowl and set aside.
• Using the paddle attachment on the mixer stand, beat the butter at medium till smooth about one minute. Add ½ cup sugar and the extracts and beat one minute on medium.
• Gradually add the remaining sugar while beating on medium. Turn off mixer and scrape sides and beater. Beat on medium-high for three minutes or until pale and slightly fluffy.
• Reduce speed to medium and add eggs one at a time, beating completely each time. Stop and scrape again.
• On low speed, add the flour mixture and beat only until incorporated (batter will be thick). Add half the strawberries to the batter and fold in gently with a large rubber spatula.
• Spread batter into prepared pans and top evenly with the remaining strawberries and then sprinkle with streusel. Bake till cake springs back in center when lightly pressed and a toothpick comes out clean, 45-50 mins.
• Cool cake on a rack. Serve warm or at room temperature.