1. Preheat the oven to 350F. Spray an 8-inch springform pan with baking spray.

To make the strawberry filling:

1. Combine the cornstarch and water to make a slurry in a bowl.
2. Mix the strawberries and sugar in a pan and heat over low heat for about 5 minutes or until the strawberries have released their juices. Stir in cornstarch slurry; continue stirring until it has thickened slightly. Remove from heat and allow to cool while you work on the rest of the cake.

To make the cream cheese filling:

1. Beat the cream cheese until smooth. Add sugar and egg and continue beating until everything is smooth. Set aside.

To make the cake:

1. Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure ¾ cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
2. In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
3. Spread the batter into the bottom of the prepared pan. Pour the cream cheese mixture over the batter. Spread the strawberry filling on top of the cream cheese filling. Sprinkle the remaining ¾ cup crumbs over the strawberry filling.
4. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.