Preheat your oven to 350°F (175°C) and grease the cake pan, then line it with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the sifted flour and granulated sugar until evenly combined; this helps distribute the dry ingredients.
Add the softened butter to the dry mixture and beat with a mixer or whisk until the mixture resembles coarse crumbs, with some small clumps starting to form.
In a separate bowl, whisk the eggs until just combined, then pour them into the batter one at a time, mixing gently after each addition to keep the batter light.
Stir in the buttermilk, lemon juice, vanilla bean paste, and a pinch of sea salt until the batter is smooth and slightly thickened.
Gently fold in the sliced strawberries, being careful not to crush the fruit so they remain vibrant and juicy.
Pour the batter into the prepared cake pan and smooth the top with a spatula for an even surface.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean, filling your kitchen with a wonderful citrus aroma.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely; this helps set the crumb.
Once cooled, slice the cake to reveal a moist, tender crumb studded with fresh strawberries and a hint of lemon brightness.
Serve slices of the cake plain or with a drizzle of extra lemon juice for an extra tang, enjoying the vibrant contrast of fruit and citrus in every bite.
