Preheat oven to 350°F. Line a 1lb loaf pan with parchment paper and grease lightly with cooking spray and set aside.

To make the cake, in a small bowl, whisk together the flour and salt and set aside. In a large bowl, cream together the butter and cream cheese. Add in the sugar and beat on high until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Add the flour and stir until just combined. In a separate bowl, lightly mash the strawberries to break them down somewhat. (If your strawberries release a lot of moisture when you mash them, try to strain out the berries and leave out that excess liquid. If you add it all to the batter, it'll add too much moisture to the cake!) Add to the berries to batter and gently fold. Pour into the prepared baking sheet and set aside.

To make the crumb topping, combine the flour and sugar in a medium bowl. Add the butter and rub with your fingers until crumbly, about the size of peas. Sprinkle over the top of the loaf and bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 60 to 75 minutes.

Remove from the oven and let cool 20 minutes in the pan before removing to a wire rack to cool completely. Slice and serve or wrap leftovers in plastic and keep at room temperature for up to 3 days. Enjoy!