In a bowl, combine the all-purpose flour, brown sugar, white sugar, cinnamon, and salt.

Then, add the cold butter and cut it into the flour using a pastry cutter, or fork, or work all the ingredients using your hand until crumbly in texture. Refrigerate until needed.

Preheat the oven to 355F (180C) and prepare an 8" (20cm) springform pan by lining the bottom and the sides of it with parchment.

In a bowl, combine the flour, baking powder, and salt. Set aside.

Into the bowl of a stand mixer (or you can use a large mixing bowl and a hand mixer), add the eggs, sugar, and vanilla. Whip on medium-high for 8-10 minutes or until the mixture tripled in size, and became pale in color.

Meanwhile, melt the butter and mix it with oil.

When the egg mixture is done whipping, lower the speed of the mixer to medium and slowly pour in the butter mixture. Whip to combine.

Add the dry ingredients to the wet ones and fold in with the spatula just until no dry ingredients are left. The batter will be quite thick.

Pour the cake batter into the pan and arrange strawberry cubes on top of the batter in an even layer. Then, take the streusel topping and generously cover the strawberries.

Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and let it cool down in the pan for 20 minutes. Release the cake from the pan and let cool down to room temperature or until just a little bit warm before serving.