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1
Preheat the oven to 350.
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2
Butter and flour an 8-inch round cake pan.
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3
In a medium bowl, sift the flour with the cornstarch, baking soda and salt.
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4
In a large bowl, using a handheld mixer, beat the butter until creamy.
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5
Add the 3/4 cup of sugar and beat at medium speed until light and fluffy.
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6
Add the eggs, 1 at a time, beating until incorporated.
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7
Add the sour cream, the orange and lemon zests and 1/2 teaspoon of the vanilla and beat until blended.
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8
Add the dry ingredients and beat at low speed until smooth.
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9
Scrape the batter into the prepared pan and bake for about 40 minutes, or until golden and a skewer inserted in the center comes out clean.
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10
Transfer the pan to a wire rack and let the cake cool for 15 minutes before turning it out onto the rack to cool completely.
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11
Beat the cream with the remaining 3 tablespoons of sugar and 1/2 teaspoon of vanilla until soft peaks form.
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12
Slice the cake in half horizontally.
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13
Spread most of the whipped cream over the cut side of the bottom cake half.
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14
Layer most of the sliced strawberries on top.
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15
Replace the top half of the cake and garnish with the remaining whipped cream and strawberries.
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16
make ahead The cake can be frozen for up to 1 month.
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17
Let it cool completely before wrapping in plastic and then foil.
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18
The assembled cake can be prepared up to 2 hours ahead.
