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1
Preheat the oven to 350 degrees F and butter an 8-inch square non-reactive metal baking pan.
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2
In the bowl of an electric mixer, beat the butter until smooth.
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3
Add 3/4 cup of the sugar and the lemon peel and beat until fluffy.
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4
Beat 1 egg into the butter and sugar mixture until well incorporated, followed by half of the flour.
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5
Repeat with the remaining egg and flour.
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6
Pour the batter into the prepared baking pan and bake the cake until a tester inserted in its center comes out clean, about 25 minutes.
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7
Transfer the pan to a cooling rack over a sheet pan and allow the cake to cool slightly.
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8
While the cake is cooling, make the syrup by combining 1/2 cup of the remaining sugar with 1/4 cup of the lemon juice in a medium non-reactive bowl.
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9
Whisk together until the sugar dissolves.
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10
Using a wooden skewer or toothpick, poke holes all over the cake.
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11
Pour the lemon syrup over the cake in several additions, allowing each addition to be absorbed before adding another.
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12
Serve the cake warm or allow the cake to cool completely, and cover with plastic wrap to keep moist.
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13
Cake may be made 1 day in advance.
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14
Combine the strawberries with the remaining 4 tablespoons of sugar, remaining 4 tablespoons of lemon juice, and the chopped mint.
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15
Stir with a spoon to combine and dissolve the sugar.
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16
To serve, slice the cake into 8 equal portions.
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17
Combine the creme fraiche and the whipped cream, and fold until blended.
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18
Place a slice of the cake on a dessert plate and pour about 1/3 cup of the strawberries over the cake, and top with a dollop of the creme fraiche and whipped cream blend.
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19
Garnish with a sprig of mint and dust with confectioners' sugar.
