Yield: 9-inch square pan
Preheat oven to 350 degrees F. Line 9-inch square baking pan with parchment paper, allowing parchment to run up the sides and slightly over the baking pan. Grease with cooking spray and set side.
In a large mixing bowl cream together butter and sugar until smooth. Add eggs and vanilla. Mix until thoroughly incorporated.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Add half of flour mixture into mixing bowl. Stir to combine. Add buttermilk and mix together. Add remaining flour mixture and continue to mix until there are no longer any dry streaks of flour. Batter will be thick.
Strawberry Layer: Toss strawberries in sugar, cinnamon, and cardamom. Set aside.
Crumb Topping: Whisk together flour, salt, cinnamon, and cardamom. Using two forks cut butter into dry ingredients until mixture resembles coarse sand. Set aside.
Assembly: Spread half of cake batter in prepared cake pan. Distribute half of strawberry mixture (include any juices) on top. Spread remaining half of cake batter on top. Follow with remaining half of strawberry mixture. Evenly spread crumb topping over strawberry layer.
Bake for 30-35 minutes until a toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 15 minutes before slicing and serving. Dust with sifted powdered sugar, if desired.
All images and text ©The Little Epicurean