Directions:
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9×13-inch pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in chopped strawberries.
Pour batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Serve and enjoy with your family 
