Prepare the Strawberry Mixture: In a medium bowl, combine sliced strawberries, sugar, lemon juice, and cornstarch. Toss gently to coat the strawberries evenly. Let this mixture sit for 15-20 minutes to release the natural juices.

Make the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.

Create the Crunch Topping: In a small bowl, combine crushed cookies, flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Assemble and Bake: Grease a 9x13 inch baking pan and pour the cake batter evenly into the bottom. Spread the strawberry mixture over the batter, then sprinkle the crunch topping evenly over the strawberries. Bake for 40-45 minutes or until a toothpick inserted into the cake center comes out clean. The topping should be golden brown.

Cool and Serve: Allow the cake to cool completely in the pan before slicing. This dessert is delicious served warm with vanilla ice cream or chilled from the refrigerator.