Strawberry Streusel Cake

Wash and thoroughly dry the strawberries. Remove the stems and cut larger berries into pieces. Reserve about 100 g for the top.

Beat the eggs with the sugar, vanilla sugar and salt until pale and fluffy.

Pour in the milk and vegetable oil and gently mix until combined.

Combine the flour and baking powder. Sift them into the egg mixture and gently mix just until smooth.

Gently fold about 200 g of the strawberries into the batter.

Combine the flour, sugar and cold butter. Rub together with your fingertips until coarse crumbs form.

Transfer the batter to the prepared baking pan. Arrange the remaining strawberries on top and sprinkle with the streusel.

Bake at 180 °C / 350 °F for about 40 minutes, or until a skewer inserted into a berry-free section comes out clean.

Allow the cake to cool completely before slicing.