Preheat oven to 350°F (180°C).

In a large bowl, whisk together 1 cup (200 grams) sugar, sour cream, cream, oil, egg, egg yolk, orange zest, and orange blossom water until well combined, stopping to scrape sides of bowl.

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture to sugar mixture, whisking just until combined and stopping to scrape sides of bowl. Fold in 1 cup (150 grams) strawberries.

Spray a 9-inch springform pan with baking spray with flour. Line pan with parchment paper. Spoon batter into prepared pan; using a small offset spatula, spread into an even layer.

Bake for 18 minutes. Gently press remaining 1 cup (150 grams) strawberries, cut side down, into top of cake; sprinkle with remaining 1 tablespoon (12 grams) sugar. Bake until a wooden pick inserted in center comes out clean, 20 to 28 minutes more. Let cool in pan on a wire rack for 10 minutes. Carefully remove sides of pan; let cake cool completely on pan base on a wire rack.

Discard parchment; place cooled cake on a serving plate. Serve with Orange Blossom Whipped Cream, and garnish with sugar, if desired.