Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, letting the edges hang over the sides.

In a medium bowl, whisk together 1 3/4 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.

In a large bowl, use an electric mixer to cream 1/2 cup softened butter and 3/4 cup sugar on medium-high speed for 3 minutes, until pale and fluffy.

Add 2 eggs one at a time to the butter mixture, beating well after each addition.

Alternately add the dry ingredients and 1/2 cup milk to the butter mixture in three additions, beginning and ending with the dry ingredients, mixing each addition until just combined.

Stir in 1 teaspoon vanilla extract by hand, then spread the batter into the prepared pan.

Arrange the halved strawberries evenly on top of the batter, pressing them gently into the batter.

In a small bowl, combine 3/4 cup oats, 1/2 cup flour, 1/2 cup brown sugar, and 1/4 teaspoon salt; add 1/4 cup cold butter cubes and 1/4 cup sliced almonds, then use your fingertips or a fork to cut the butter into the dry ingredients until mixture resembles coarse crumbs.

Sprinkle the streusel evenly over the strawberries and bake for 35 to 40 minutes, until the topping is golden brown and a toothpick inserted into the cake (not through a strawberry) comes out with a few moist crumbs.

Let the cake cool in the pan for at least 15 minutes before lifting it out with the parchment overhang and slicing into 8 pieces.