Strawberry crumble cake recipe

After stumbling upon cartons and cartons of strawberries at recent supermarket visits, I was determined to bake a strawberry cake. I wanted a little more oomph and thought long before I decided on incorporating a rose infused icing that will hopefully pair well with the strawberries' sweetness.
Ingredients:
Crumble:
6 tbsp unsalted butter
1 cup plain flour
1/2 cup light brown sugar
1/4 tsp salt
 1. Mix all the above ingredients together until a crumble/ sand texture is achieved.

Cake:
1/2 pound strawberries, quartered
1 tbsp light brown sugar
1 cup plain flour
1/2 tsp baking powder
1/4 tsp salt
113.4g butter
1 cup icing sugar
2 eggs
1/2 tsp vanilla extract

1. Cream butter with icing sugar and slowly incorporate eggs and vanilla essence.
2. Sift flour, baking powder and salt together. Fold wet ingredients into flour mixture, pour into a square baking tin.
3. Evenly spread the quartered strawberries and crumble on the cake mixture and bake at 160C for 30 minutes or until done.
4. Mix about a cup of icing sugar with rose essence until a thick, fluid-y consistency is achieved. Pour onto cake and allow to set before serving.

I have also made an Asian inspired white sangria using canned lychee, nashi pears and oranges. Not a bad idea when the weather is scorching hot!