Preheat your oven to 350°F (175°C) and grease your cake pan or loaf tin well, then set aside.
In a large mixing bowl, whisk together the sifted flour and granulated sugar to combine evenly.
In a separate bowl, beat the softened butter until creamy and light, about 2 minutes, with a hand or stand mixer.
Add eggs one at a time to the butter, beating well after each addition until the mixture is smooth and fluffy.
Stir in vanilla extract, lemon zest, and milk, blending until the batter is combined and smooth.
Gently fold the chopped strawberries into the batter, allowing their juices to stain the mixture a light pink.
Pour the batter into your prepared baking pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and a touch of zest until smooth. It should be thick enough to drizzle.
Once cooled, drizzle the lemon glaze over the top of the cake, letting it set for a few minutes for a shiny finish.
Slice the cake and enjoy its tender crumb, bursting with fruity flavor and bright citrus notes, perfect for a springtime treat.
