Preheat your oven to 350°F (175°C). Grease your cake pan with butter or non-stick spray and set aside.
In a large mixing bowl, whisk together the sugar and vegetable oil until the mixture is smooth and slightly shiny, about 2 minutes. The sugar should start dissolving and the mixture will look pale and creamy.
Add the eggs one at a time, whisking well after each addition to fully incorporate them. You should notice the mixture thickening and becoming more homogeneous.
Stir in the vanilla extract and lemon zest, adding a fragrant citrus aroma to the batter.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, folding gently to preserve the batter's light texture.
Pour in the milk and fold it in until the batter is smooth and just combined. It should be thick but pourable.
Gently fold the chopped strawberries into the batter, distributing them evenly without overmixing to prevent the fruit from breaking apart.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to settle the batter and remove air bubbles.
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.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely. The aroma will be sweet and citrusy.
In a small bowl, whisk together the powdered sugar, lemon juice, and 1-2 tablespoons of lemon juice until smooth to make a glossy glaze. Adjust the consistency with extra juice or sugar if needed.
Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to set slightly for a shiny, tart finish.
Slice and serve this refreshing strawberry lemon cake, enjoying the soft crumb bursting with fruit and citrus flavor.
