Instructions:
Preheat the oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
Cream butter & sugar: Beat butter and sugar together for 3–4 minutes until light and fluffy.
Add wet ingredients: Add eggs, one at a time, then stir in lemon zest, lemon juice, and vanilla.
Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Combine wet & dry ingredients: Gradually add dry mixture to wet ingredients, alternating with buttermilk.
Fold in strawberries: Gently fold in the chopped, patted-dry strawberries.
Bake: Pour batter into pan and bake for 35–40 minutes or until a toothpick comes out clean.
Cool & glaze: Let the cake cool for 20 minutes. Make the glaze by whisking powdered sugar and lemon juice. Drizzle glaze over the cake and garnish.
