Preheat oven to 350F. Spray your non-stick spray in your 8x8" baking dish and set aside.
Use a hand or stand mixer, and beat the butter and sugar in a large mixing bowl until light and fluffy.
Add the egg and mix just until combined. Set the bowl aside.
Whisk the flour, baking powder, baking soda, and salt in another bowl.
Add the flour dry ingredient mixture, the Greek yogurt, and vanilla extract into the butter mixture and mix just until combined. Be sure not to overmix.
Scoop the batter into the prepared baking dish and spread to the edges. It is normal for the batter to be thick.
Lay the strawberries all over the top and set the dish aside again.
In a third bowl, add all the topping ingredients and cut the butter into the mixture with a fork until a crumble has been formed.
Pour the crumble mixture on top of the strawberries on the batter.
Bake the cake for 35-40 minutes or until a toothpick can be inserted into the middle and comes out clean.
Let the cake cool for 20 minutes before cutting. As it's cooling make the glaze by mixing 1/4 cup powdered sugar and slowly add in milk until the glaze reaches your desired consistency. It's best enjoyed warm.