Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan, then set aside.
In a large mixing bowl, beat together the softened butter and sugar until the mixture is light and fluffy, with a pale yellow color and a gentle aroma of caramel.
Add eggs one at a time, whisking well after each addition to create a smooth, emulsified batter that feels slightly thick and satiny to the touch.
Stir in the lemon zest and lemon juice, releasing a bright, citrusy fragrance that awakens the senses.
Gradually fold in the sifted flour, baking powder, and salt, stirring gently until just combined and the batter is smooth with no streaks.
Gently fold in the sliced strawberries, distributing them evenly throughout the batter, which will now be speckled with bright red fruit.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula to level the surface.
Bake in the preheated oven for about 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean with a few moist crumbs.
Remove the cake from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, which helps set its structure and develop flavor.
Once cooled, slice and serve to reveal a moist, fluffy interior dotted with juicy strawberry bits and a burst of lemon zest aroma.
