Preheat your oven to 350°F and lightly spray a 9-inch springform pan with nonstick spray. It’s essential to ensure the cake doesn’t stick, so don’t skip this step.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. This dry mixture is the backbone of your cake, so make sure it’s well combined.
In a large mixing bowl, use a hand mixer to cream the butter and ¾ cup of sugar together until light and fluffy, which should take about 3 to 4 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
Add the eggs one at a time to the mixture, beating well after each addition. Then, mix in the lemon juice, lemon zest, and orange zest, allowing the flavors to meld beautifully.
In a separate bowl, stir together the sour cream and buttermilk. This mixture will add moisture and richness to your cake.
Now, you’ll alternately add the dry flour mixture and the sour cream/buttermilk mixture to the butter mixture, starting and ending with the flour. Mix just until incorporated; it’s crucial not to overmix.
Gently fold in the strawberries, being careful not to crush them too much. You want those lovely pieces to retain their shape in the cake.
Pour the batter into the prepared springform pan, smoothing the top with a spatula. Sprinkle the remaining ¼ cup of sugar evenly over the top, adding a sweet crust as it bakes.
Bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crackled, and it shouldn’t jiggle when you move it.
Once baked, transfer the cake to a cooling rack and allow it to cool for about 10 minutes. Carefully run a thin knife along the edges to loosen it, then remove the outer ring of the springform pan. Allow it to cool completely before slicing.
