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Make the crumble. Add all of the ingredients into a bowl and bring together until combined and dough comes together like a sugar cookie dough. Set aside.
Preheat oven to 350 F.
In a large mixing bowl, add the sugar and lemon zest. Rub the zest into the sugar until it feels like sand. Add the olive oil and whisk together.
Add the eggs and egg yolk and whisk until combined. Add the yogurt and whisk together until smooth.
Add the flour, polenta, baking powder, and salt. Slowly fold the batter together, making sure you don’t over-mix.
In a lined cake pan, add the batter. Crumble over half of the crumb mixture. Layer over thinly sliced strawberries, then the rest of the crumble.
Bake in the oven for about 40 – 45 minutes, checking for doneness at 40 minutes. Remove from oven and let cool for 5 minutes before removing from pan and letting cool on a wire rack.
To serve, dust with powdered sugar and fresh strawberries. Enjoy!