Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish. This step ensures that your cake won’t stick, allowing for a beautiful release once it’s baked.
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set it aside as you prepare the wet ingredients. This helps to evenly distribute the leavening agent throughout the flour.
In another medium bowl, combine unsalted butter and granulated sugar. Beat until light and fluffy, about 1 to 2 minutes. This step incorporates air into the mixture, which helps create a lighter cake.
Beat in the lemon zest, large egg, and vanilla extract until well combined. The mixture should look smooth and creamy.
Stir half of the flour mixture into the wet ingredients until just incorporated.
Add all of the buttermilk and gently stir until combined, making sure not to overmix.
Next, add the remaining flour mixture, stirring until just combined. This method avoids developing too much gluten, keeping the cake tender.
Fold in the chopped fresh strawberries, ensuring they are evenly distributed throughout the batter.
Transfer the batter to your prepared baking dish, smoothing out the top with a spatula. Sprinkle the remaining granulated sugar over the top for a sweet crust.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out with just a few dry crumbs. Keep an eye on it, as oven times may vary.
Allow the cake to cool for 5 minutes before cutting into pieces. Enjoy it warm, or let it cool completely for later!
