All Day Strawberry Crumb Cake

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
To a small bowl, add eggs and oil. Stir until well combined.
Add the eggs and oil mixture to the flour mixture, mixing until combined.
Fold in the strawberries.
Pour the batter into the prepared baking dish.

In a medium bowl, whisk together flour and sugar. Stir in melted butter until a crumbly dough forms.
Sprinkle the crumble topping evenly over the strawberry batter.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.

In the last few minutes of baking the cake, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
Let the cake cool completely.

In a medium bowl, whisk confectioners’ sugar and milk until smooth. Add more milk if needed, one teaspoon at a time, to reach your desired consistency.
Drizzle over cooled cake. Serve.