Ingredients:

Streusel

Strawberries

Cake

Instructions:

1. Preheat the oven to 350°F. Lightly butter a 9-by-13-inch glass baking dish then line it with parchment so that the parchment rises about 1 inch above the rim of the dish on both of the long edges. (You can also use cooking spray to grease the dish but when I baked it like this a tiny amount of the batter rose up and out of the dish, so you’re better off with the parchment lining.)
2. To make the streusel, in a bowl, stir together the flour, sugar, salt and lemon zest. In another bowl, stir together the melted butter, lemon juice, and vanilla. Add the butter mixture to the flour mixture and stir to combine. The mixture should be mixed but lumpy in texture. Set aside.

1. To prepare the strawberries, toss together the strawberries, sugar, jam, lemon juice, and flour. Set aside.

1. In a bowl, sift together the 2 cups flour with the baking powder, baking soda, and salt.
2. In a large bowl, using a handheld mixer or a stand mixer with the paddle attachment, beat together the butter, sugar, and the lemon zest on medium-high speed until it all comes together, about 3 minutes. Beat in the eggs one at a time, and then beat in the lemon juice and vanilla. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream. Beat just until smooth. Scrape down the sides of the bowl again, and beat to make sure the ingredients are well-mixed. Do not overbeat.

1. Spread the batter into the prepared pan. Top with the strawberry mixture, leaving a 1/2 inch border around the outside of the batter (so that the berries don’t touch the sides of the pan and stick). Sprinkle the streusel evenly over the batter.

1. Bake until golden and set, and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for about 10 minutes before serving.

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