Yield: 6 to 8 servings

2½ cups whole-wheat pastry flour
1 tablespoon baking powder
5½ tablespoons fine-grain cane sugar
2½ tablespoons vanilla sugar
3 tablespoons finely ground toasted almonds
½ teaspoon kosher salt
1 cup whole buttermilk
2 large eggs, at room temperature
¼ cup unsalted butter, melted and cooled
2 tablespoons sour cream
1½ teaspoons lemon zest
2 cups chopped strawberries
3 tablespoons turbinado sugar
1 teaspoon coarse or flaked sea salt
1 recipe Lemon Cream
1. Preheat oven to 400°. Spray a 2½-quart baking dish with nonstick baking spray with flour.

2. Sift together pastry flour and baking powder. Add cane sugar, vanilla sugar, almonds, and salt, whisking to combine.

3. In a medium bowl, whisk together buttermilk, eggs, butter, sour cream, and lemon zest. Pour buttermilk mixture into flour mixture, and gently stir until combined. Pour mixture into prepared pan. Scatter strawberries across the top. Sprinkle with turbinado sugar and sea salt.

4. Bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Serve warm with Lemon Cream.