Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream until well incorporated.
- Fold in the sliced strawberries, lemon zest, and lemon juice.
- Pour the batter into a greased baking pan.
- In a small bowl, combine the flour, brown sugar, cold cubed butter, and cinnamon to create a crumb topping.
- Sprinkle the crumb topping over the batter in the pan.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Nutrition
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. It can also be frozen for up to three months.