Preheat the oven to 350°F (175°C). Grease your cake pan with butter or non-stick spray and set aside.
In a large mixing bowl, combine the softened butter and sugar using a stand mixer or whisk until the mixture is light, fluffy, and pale in color, about 3-4 minutes. The mixture should sound slightly gritty when rubbed between fingers, indicating proper creaming.
Add eggs one at a time, beating well after each addition. Incorporate the vanilla extract, lemon zest, and lemon juice, mixing until evenly distributed. The batter will lighten in color and become slightly thick.
In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. Do not overmix to keep the batter tender.
Gently fold in the sliced strawberries, distributing them evenly throughout the batter. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Observe the edges pulling slightly away from the pan and listen for a slight cracking or bubbling sound indicating doneness.
