make the crumb topping and strawberry layer first

heat oven to 375

• cut a round piece of parchment paper for the bottom of your skillet and butter it and the sides of your pan
  

strawberry filling

• in your food processor puree 1/2 cup of the strawberries
• in a bowl add cream cheese, sugar, and milk and mix for about 3 minutes until very smooth and spreadable
• add the pureed strawberries and mix well, set aside

crumb topping

• in another bowl, add flour, and brown sugar, and using a whisk stir to combine
• using your hands or a pastry cutter, create small crumbs by working the cold butter into the dry ingredients and set aside

cake batter

• in a small bowl, whisk the flour, baking powder and salt to combine
• in another bowl with an electric mixer, cream the butter and sugar for 5 minutes
• add the egg one at a time, mixing well after each egg
• add the milk and vanilla and mix in well
• on the lowest speed add the dry ingredients and mix just until combined

put it all together

• spread the cake batter into the skillet
• spread the strawberry filling over the top
• top with the 2 cups of cut strawberries
• top with the crumb mixture
• Bake 35 to 40 minutes, checking after 35
• let cool 15 minutes in the skillet
• after 15 minutes flip out onto a plate and then flip over onto a cooling rack
• glaze and let cool completely until you cut it

make the glaze

• while the cake is cooling make the glaze
• in a small bowl add the sugar, milk, and vanilla and mix until smooth