Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

Cream the butter and sugar together in a large mixing bowl, until light and fluffy.

Beat in the eggs, one at a time, then stir in the vanilla extract.

Whisk together the flour, baking powder, and salt in a separate bowl.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the diced strawberries, lemon juice, buttermilk, and lemon zest, until evenly distributed throughout the batter.

Transfer the batter to the prepared loaf pan and smooth the top with a spatula.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing and serving.