Preheat your oven to 175°C (350°F) and lightly grease your springform pan to prevent sticking.
In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until evenly mixed, creating a dry base for the batter.
In a separate bowl, melt the butter and let it cool slightly. Then, whisk in the eggs and vanilla until the mixture is smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined, avoiding overmixing. The batter will be thick but smooth.
Fold in the chocolate chips, distributing them evenly throughout the batter for melty pockets of richness.
Pour half of the batter into the prepared springform pan, spreading it evenly across the bottom.
Scatter a layer of sliced strawberries over the batter, pressing them gently into the batter to encourage juiciness and even distribution.
Top with the remaining batter, smoothing it out with a spatula, then arrange the rest of the strawberries on top in a decorative pattern.
Prepare the crumb topping by mixing the flour, sugar, and cinnamon in a small bowl. Add the cubed cold butter and use your fingers or a pastry cutter to work it into a crumbly mixture.
Sprinkle the crumb topping evenly over the top of the assembled cake, creating a cracked-earth appearance.
Bake for 45-50 minutes, or until the top is golden and cracked, and the strawberries are bubbling around the edges. The cake should emit a fragrant smell, and a toothpick inserted in the center should come out with moist crumbs.
Remove the cake from the oven and let it rest in the pan for about 20 minutes to allow the filling to set. The bubbling and crackling will continue during this time.
Carefully transfer the cake to a wire rack or serve directly from the springform pan. Slice into portions, revealing the oozing strawberries and rich, gooey layers. Enjoy the lively, crackled top and burst of fruit in every bite!
