Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy lifting.

Step 2: Cream the Butter & Sugar
In a large bowl, beat together the butter and sugar until light and fluffy (about 3–4 minutes). This gives the cake a soft and airy base.

Step 3: Add Wet Ingredients
Add the eggs one at a time, beating after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Step 5: Alternate with Buttermilk
Add the dry mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined.

Step 6: Fold in Strawberries
Gently fold the chopped, patted-dry strawberries into the batter. Be careful not to overmix, as this can affect the cake’s texture.

Step 7: Bake
Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Tip: If strawberries are extra juicy, toss them in a tablespoon of flour before folding them into the batter — this helps prevent sinking.

Step 8: Cool and Glaze
Let the cake cool in the pan for at least 20 minutes. While the cake is still slightly warm, whisk together the powdered sugar and lemon juice to make the glaze.

Drizzle the glaze over the top of the cake and let it set before slicing. Garnish with lemon zest or fresh strawberries for a fresh finish.