In a small bowl, combine strawberries and sugar, tossing to coat.

Scatter the strawberries on a well-greased or parchment-lined baking sheet.

Drizzle with olive oil.

Bake at 350 degrees for 30-35 minutes, or until strawberries start to dry slightly at the edges, and they release juices.

Remove from oven and allow to cool on the pan while preparing the coffee cake.

In a medium bowl, whisk together melted butter, granulated sugar, brown sugar, and cinnamon.

Add flour and stir with a rubber spatula or wooden spoon until it resembles a thick, cohesive dough.

Set aside to cool to room temperature, about 15-20 minutes.

In a large mixing bowl, combine cake flour, sugar, baking soda, and salt until blended.

With mixer running, add softened butter 1 or 2 pieces at a time.

Continue beating until it resembles coarse crumbs, 1-2 minutes.

Add buttermilk, egg, yolk, and vanilla, and beat at medium speed until light and fluffy.

Fold in lemon zest.

Transfer to an 8-inch pan lined with foil (hanging over the edges) and lightly greased.

Transfer the strawberries to the coffee cake batter, scattering them across the top, and swirling lightly with a knife.

Break apart the crumb topping in pea-sized pieces and spread them into an even layer over the batter, working from the outer edges to the center.

Bake at 325 degrees for 35-40 minutes, or until crumbs are golden and a toothpick inserted near the center comes out clean.

Cool on a wire rack for at least 20 minutes before carefully removing the cake from the pan by the foil lining. Cut into 9 pieces.

Serve warm with lemon glaze.

In a small bowl, whisk together lemon juice and powdered sugar, adding powdered sugar until it reaches desired consistency.

Drizzle over coffee cake.