Toss diced strawberries with a tablespoon of sugar 15-20 minutes before folding into batter to release their juices, intensifying flavor and creating pockets of sweet berry throughout the cake.

Bring eggs, milk, and butter to room temperature before mixing to ensure proper emulsification and a tender, evenly-textured crumb that won't be dense or tough.

Lightly coat your macerated strawberries in flour before folding them in to prevent sinking to the bottom and distribute them evenly throughout the batter for consistent flavor in every slice.

Make your crumb topping with cold, cubed butter and work it quickly with your fingertips until it resembles coarse breadcrumbs—this creates larger, crunchier clusters rather than a dense layer.

Check doneness at the minimum bake time with a toothpick inserted into the cake (not a berry), as strawberry juices can create a false 'wet' result that doesn't indicate underbaking.