Preheat your oven to 350°F (175°C). Grease a 9-inch baking pan and set aside.
In a large mixing bowl, whisk together the flour and sugar until well combined. This creates a uniform dry mix for the batter.
Add the melted butter, eggs, lemon juice, and vanilla extract to the dry mixture. Whisk until smooth and slightly thickened, about 1-2 minutes. The batter should be glossy and pale.
Gently fold in the chopped strawberries and lemon zest. Use a spatula to combine, being careful not to deflate the batter. You should see bright red berries evenly distributed.
Pour the batter into the prepared baking pan and spread 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 35-40 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 about 10 minutes, then transfer it to a wire rack to cool completely. The aroma of citrus and berries will fill the room.
Once cooled, slice the cake to reveal a moist crumb dotted with fresh strawberries and flecks of lemon zest. Serve as is or with a dusting of powdered sugar.
