Heat oven to 350°F and lightly spray a 9-inch spring form pan.
In a medium-size mixing bowl, whisk together the flour, baking powder and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar for 3-4 minutes or until light and fully. Scrape down the sides of the bowl as needed.
Beat the eggs in, one at a time, and beat in the lemon juice, lemon zest and orange zest.
Stir together the sour cream and buttermilk.
Add the flour mixture to the butter mixture, alternately, along with the sour cream/buttermilk mixture; begin and end with the flour mixture.
Mix just until the flour is incorporated.
Fold in the strawberries and pour the batter into the prepared baking pan. Smooth the top and sprinkle with ¼ cup granulated sugar.
Bake at 350°F 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.
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.