Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. This forms the dry base of your batter.
Add the softened butter to the dry mixture and beat with a hand mixer or stand mixer on medium speed until the mixture becomes crumbly and resembles coarse sand.
2 cups all-purpose flour
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture should become smooth and pale.
2 cups all-purpose flour
Pour in the buttermilk, vanilla extract, and lemon zest. Continue mixing until the batter is evenly combined and slightly thickened.
2 cups all-purpose flour
Gently fold in the chopped strawberries, distributing them evenly throughout the batter without overmixing to keep it tender.
2 cups all-purpose flour
Pour the batter into your prepared cake pan and smooth the top with a spatula for an even layer.
Bake in the preheated oven for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Once cooled, slice the cake and serve, revealing a moist crumb dotted with bright strawberry pieces and a fresh, citrus aroma.
