Strawberry Lemon Cake

A delightful Strawberry Lemon Cake that adds a splash of sunshine to your day, perfect for any occasion.

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Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it lightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 5-7 minutes).
Beat in the eggs, one at a time, followed by the lemon zest and vanilla extract.
Gradually add the dry mixture to the butter mixture, alternating with the milk. Start and end with the flour.
Gently fold in the chopped strawberries, coating them in a little flour to prevent sinking.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, whisk together the powdered sugar and enough lemon juice to reach desired glaze consistency.
Allow the cake to cool completely in the pan before drizzling the lemon glaze over the top.

Use fresh strawberries for best results. The cake can be made ahead of time and stored to maintain its moisture.