Preheat the oven to 350 and spray a 9x13 inch pan with cooking spray.

In a small saucepan over medium heat stir together the strawberries, lemon juice, sugar, and cornstarch. Cook for 6-7 minutes until strawberries lose their juice and then it thickens. Remove from heat and set aside.

In a mixing bowl whisk together the flour, baking powder, baking soda, and salt.

In a separate large mixing bowl cream together the butter and sugar for 2-3 minutes with a hand mixer *see note. Add the eggs and mix again until well combined. Add the sour cream, buttermilk, and vanilla extract and mix until just combined. Add the dry ingredients and mix until just combined.

Pour ¾ of the batter into the pan and spread to level out. Spoon the strawberry filling over top and use a toothpick or skewer to swirl it into the batter slightly. Spoon the remaining batter over the top as evenly as you can.

In a small bowl use a fork to combine the flour, brown sugar and butter together until a sandy mixture is reached. Sprinkle the topping over the batter in the pan.

Bake for 47-52 minutes or until an inserted toothpick comes out clean.

Let the cake cool in the pan on a wire cooling rack for 15 minutes before cutting.

While the cake cools, make the glaze by whisking the milk and powdered sugar together in a small bowl.

Drizzle the glaze over the strawberry coffee cake and serve warm.