In a small bowl, whisk together the flour, baking powder, and salt and set aside.
1 ½ cups + 2 tablespoon all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
In a mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
1 cup unsalted butter, 1 cup granulated sugar
Scrape down the bowl. Slowly stream in the whisked eggs and vanilla, mixing very well after each addition. Do not do this too quickly or the mixture will curdle.
3 large whole eggs, 1 teaspoon vanilla extract
Add in half of the dry ingredients and mix on low until almost combined. Then mix in the buttermilk, followed by the remainder of the dry ingredients, mixing until just combined.
¼ cup buttermilk
Spread the batter evenly into the prepared baking pan, then spread the strawberries evenly over the top. Lastly spread the crumb out over the strawberries.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool for 20 minutes on a wire cooling rack, then remove it from the pan and let it cool completely. Dust with powdered sugar before serving and enjoy!