Preheat the oven to 350°. In a tidy bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand unless the berries liberate a few of their juices, about Half-hour. Pour the fruit filling into a 9-by-13-breeze glass or ceramic baking dish region on a sturdy baking sheet.
In a medium bowl, mix all of the ingredients with your fingers unless a coarse meal forms; press into slight clumps.
In a medium bowl, dash the flour with the baking powder and salt. In a tidy bowl, the utilization of a handheld electrical mixer, beat the butter with the sugar at medium-excessive velocity unless light and fluffy, about 3 minutes. Add the eggs, one by one, beating nicely between additions. Beat in the vanilla extract and jam down the bowl. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
Spoon the batter over the fruit filling, spreading it to the brink. Sprinkle with the crumb topping. Bake in the heart of the oven for 1 hour and Quarter-hour, unless the fruit is effervescent, the crumb topping is golden and a toothpick inserted in the heart of the cake comes out with a few moist crumbs connected. Switch to a rack to chilly moderately. Abet the crumb cake warm or at room temperature.
The crumb cake is also refrigerated in a single day. Abet warm or at room temperature.
The fruit filling can furthermore be made with a combination of blackberries, raspberries and blueberries.
Vanilla ice cream.