In a saucepan over medium heat, melt the butter.

Continue cooking, stirring frequently, as the butter begins to foam.

Watch closely as it turns golden brown and develops a nutty aroma. Brown specks will form at the bottom—this is what you want.

You’ll know it’s ready when the sizzling subsides and the butter becomes quiet.

Remove from heat immediately to prevent burning.

Pour into a heat-safe bowl and allow it to cool to room temperature.

Preheat oven to 350°F (175°C).

Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.

In a medium bowl, combine brown sugar, flour, and melted butter.

Mix with a fork until crumbly and clumps form.

Set aside.

In a separate bowl, sift together the flour, baking powder, and salt.

Set aside.

In a large bowl, whisk together the cooled browned butter and granulated sugar until smooth.

Add the eggs and whisk until fully incorporated and slightly thickened.

Mix in the Greek yogurt (or sour cream), sourdough discard, and vanilla extract until smooth and cohesive.

Add the dry ingredients into the wet ingredients.

Gently fold with a rubber spatula until just combined and no dry spots remain.

Do not overmix—this keeps the cake tender.

Pour half of the batter into the prepared pan and spread evenly.

Sprinkle half of the streusel over the batter.

Add the sliced strawberries in an even layer.

Carefully spread the remaining batter over the top.

Finish with the remaining streusel.

Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top browns too quickly, loosely tent with foil during the last 10–15 minutes.

Allow the cake to cool slightly before adding icing.

Using an electric mixer, beat together the diced strawberries, powdered sugar, and vanilla extract until smooth.

The icing should be thick but pourable. Adjust with a little more powdered sugar if needed.

Drizzle the strawberry icing over the slightly cooled cake.

Slice and serve warm or at room temperature.