Using a medium bowl, add sugars, cinnamon and salt; stir until well combined.

Add the melted butter; stir until well combined.

Add the flour; stir until well combined. Set mixture aside.

Using a small bowl, stir together the cream cheese, sugar and egg; set mixture aside.

Preheat oven to 350°F.

Grease and flour (or spray with nonstick spray) a 9” springform pan; set pan aside.

Using a medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.

Using a countertop mixer, cream together the sugar and butter until light and fluffy (~2-3 minutes on medium speed).

Add eggs; mix on low speed until well combined.

Add vanilla, lemon juice and sour cream; mix on low speed until well combined.

Add dry ingredients to the bowl and mix on low until just combined.

Using an offset spatula, spread ~½ of the batter into greased cake pan. (Note: the batter will be thick, but still spreadable.)

Add the cream cheese filling (from above), leaving a 1” border around the edge. Top with 1 cup of sliced strawberries.

Add the remaining batter and top with the remaining ½ cup of sliced strawberries.

Crumble streusel on top of batter. (Tip: Leave some bigger chunks of streusel on top!)

Bake at 350°F for 45 minutes. Open oven and tent the top of the cake with a piece of tin foil to prevent the streusel from burning. Continue baking for another 30-40 minutes, or until a toothpick inserted into cake comes out mostly clean.

Place cake on cooling rack for at least 30 minutes before releasing springform pan and slicing cake.