1. Preheat and prepare
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch pan, or line it with parchment leaving an overhang for easy removal.
2. Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar for 3–4 minutes until the mixture is pale and fluffy. This adds air and yields a lighter crumb — don’t rush it.
3. Add the wet flavorings
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla until combined.
4. Whisk the dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt so everything is evenly distributed.
5. Combine dry and wet, alternating with buttermilk
Add about one-third of the dry ingredients to the butter mixture and mix until nearly incorporated. Add half the buttermilk, then another third of the dry, then the remaining buttermilk, finishing with the last of the dry ingredients. Mix on low just until combined — overmixing will toughen the cake.
6. Fold in strawberries
Gently fold the chopped, patted-dry strawberries into the batter. Use a spatula and fold carefully so the berries don’t bleed too much color into the batter.
7. Bake
Pour the batter evenly into the prepared pan and smooth the top. Bake 35–40 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not raw batter).
8. Cool, glaze, and garnish
Let the cake cool in the pan on a rack for about 20 minutes. Meanwhile, whisk the powdered sugar and lemon juice until smooth and pourable. When the cake is warm (not hot), drizzle the glaze over it so it melts slightly into the surface. Garnish with extra lemon zest or fresh strawberry slices if desired. Let the glaze set for 10–15 minutes before slicing.
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