Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside. In a large bowl, whisk together the flour and baking powder for a light, airy base.
In a separate bowl, beat the softened butter and sugar until the mixture is pale, fluffy, and fragrant, about 3-4 minutes. This helps develop a tender crumb.
Add in eggs one at a time, mixing well after each addition. Incorporate the vanilla extract for aroma and flavor.
Gradually pour in the milk while mixing on low speed, alternating with the dry ingredients. Mix just until combined to keep the batter light and moist.
Gently fold in the chopped strawberries using a spatula, distributing them evenly throughout the batter and ensuring the mixture stays airy.
Pour the batter into your prepared cake pan, spreading smoothly with a spatula. Tap the pan lightly on the counter to settle the batter and remove air pockets.
Bake in the preheated oven for about 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cake cools slightly in the pan for 10 minutes, prepare the lemon frosting by whisking powdered sugar, lemon juice, and lemon zest until smooth and glossy.
Remove the cake from the pan and place it on a cooling rack. Once completely cooled, spread the lemon frosting generously over the top, letting it drip down the sides for a fresh, zesty finish.
Slice and serve the cake at room temperature, enjoying the moist crumb dotted with strawberries and the bright tang of lemon frosting.
