• Preheat the oven to 400 F.

Make the dough and streusel

• In the bowl of a stand mixer, combine flour, sugar, and baking powder. Whisk until fully combined.
• Add in the sour cream, butter and lemon zest. Use the dough hook attachment to knead on low speed until fully mixed. Then turn the mixer to high speed for 7-10 more minutes until the dough no longer sticks to your finger.
• While the dough is kneading, make the streusel. Combine the flour and sugar in a medium mixing bowl and stir to combine. Then add in the butter and vanilla; rub the butter into the flour and sugar, between your fingers until clumps of streusel are formed.
• Once the dough is finished kneading in the machine, dump it out onto a clean work surface. Knead it by hand until the dough stops tearing apart and getting stuck to the counter - about five minutes.
• Divide the dough into four equal portions. Lightly grease a 9" springform pan.

Baking the layers

• Starting with one portion of the dough, place it in the bottom of the springform pan and gently press the dough towards the outer edges of the pan using your fingers. Try not to rip the dough and make sure that it is an even thickness all the way to the edges.
• Top the layer of dough with 1/4 of the streusel mixture and bake for 15 minutes until golden brown.
• Immediately after taking the pan out of the oven, remove the layer from the pan and place it on a cutting board. Cut it into 8 slices and leave to cool for five minutes before transferring to a wire cooling rack.
• Repeat these steps until you get to the last portion of dough. The fourth piece should be baked in the same way as the previous layers but not cut after it is done baking.
• Allow all the layers to cool before proceeding to the assembly.

Making the Filling

• In the bowl of a stand mixer, combine the cold cream cheese, powdered sugar, and lemon zest. Using the whisk attachment whip the cream cheese until the sugar and zest have been fully mixed in.
• Scrape down the sides of the mixing bowl. Then turn the mixer to medium high speed and slowly pour in the heavy cream. Continue whipping until stiff peaks form. Do not whip past the point of stiff peaks.
• Chop the strawberries into 1/2" chunks. This will make it easier to slice the cake.

Assembling the Blättertorte

• Once all of the layers are cooled, pick the dish/ surface that you want to serve the torte on - this is what you should use to assemble it.
• Start with the uncut layer. Fill a piping bag with whipped cream mixture, pipe one layer of cream onto the bottom layer leaving a 1/2" border around the edges. Sprinkle the cream with the chopped strawberries. Top the strawberries with a little more whipped cream so the next cookie layer will stick.
• Then add the next cookie layer and repeat the layering of whipped cream and strawberries. When adding the third and fourth cookie layers, make sure to line up the cut slices with the second cookie layer.
• Once the last cookie layer has been added, dust the top with powdered sugar.
• Place the entire cake in the fridge for at least 1 hour and then top with a few whole strawberries to serve.