Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes using an electric mixer.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
• Gently fold in the chopped strawberries until evenly distributed.
• Pour the batter into the prepared cake pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.