Prep Equipment: Preheat oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking dish.

Make Cake Batter: In a large bowl, whisk together the flour, 1 1/2 cups granulated sugar, baking powder, and salt. Add the softened butter, milk, 3 eggs, and 1 tsp vanilla extract. Beat until smooth and free of lumps.

Make Cheesecake Layer: In a separate mixing bowl, beat the softened cream cheese, powdered sugar, sour cream, 2 eggs, 1 tbsp lemon juice, and 1 tsp vanilla extract until creamy and smooth.

Layer the Batter: Spread half of the cake batter into the bottom of the prepared 9×13-inch dish. Spoon the cheesecake mixture evenly over the top, then carefully spread the remaining cake batter over the cheesecake layer.

Bake & Cool: Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted into the cake portion comes out clean. Remove from the oven and cool completely in the pan on a wire rack.

Make Crunch Topping: In a bowl, toss the crushed graham crackers, melted butter, 1/4 cup sugar, and optional cinnamon until small crumbs form. Spread on a baking sheet and bake at 350°F for 6–8 minutes until golden and fragrant; let cool.

Assemble & Serve: Toss sliced strawberries with 1/2 cup sugar and 1 tbsp lemon juice. Top the cooled cake with fresh strawberries and sprinkle generously with the toasted graham cracker crunch topping before serving.