Step 1

Preheat oven to 350°F and lightly spray a 9-inch spring form pan with nonstick spray. Set aside.

Step 2

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, using a hand mixer, cream the butter and ¾ cup sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.

Step 4

Beat the eggs in, one at a time, then beat in the lemon juice, lemon zest, and orange zest.

Step 5

Stir together the sour cream and buttermilk.

Step 6

Add the flour mixture to the butter mixture, alternately, along with the sour cream/buttermilk mixture; begin and end with the flour mixture.

Step 7

Mix just until the flour is incorporated.

Step 8

Fold in the strawberries and pour the batter into the prepared baking pan. Smooth the top and sprinkle with the remaining ¼ cup granulated sugar.

Step 9

Bake at 350°F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden, slightly crackled, and should not jiggle.

Step 10

Transfer the cake to a cooling rack and allow to cool 10 minutes. Run a thin knife along the edge to loosen any sticking edges. Remove the outer ring of the springform pan and cool the cake completely before slicing.