Preheat your oven to 350°F (175°C) and grease your cake pan to prevent sticking.
In a large mixing bowl, cream together the softened butter and sugar using a hand or stand mixer until the mixture is light and fluffy, about 3-4 minutes. You should see the color turn paler and the texture become airy.
Add eggs one at a time, beating well after each addition to fully incorporate. Then, mix in the vanilla extract and lemon zest, allowing the fragrant oils to infuse the batter.
Sift together the flour and a pinch of salt in a separate bowl. Gradually add dry ingredients to the wet mixture, alternating with milk in two additions, starting and ending with the dry. Mix gently until just combined; the batter will be somewhat thick but smooth.
Pour the batter into your prepared cake pan, using a spatula to spread it evenly and smooth the top. Gently tap the pan on the countertop a few times to release any air bubbles.
Bake in the preheated oven for about 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the strawberries by hulking and slicing them into thin, even pieces. This will allow the juicy fruit to mingle beautifully into the layers or topping.
If desired, sprinkle a little extra lemon zest on top of the cooled cake for added brightness.
Slice the cake and layer fresh strawberry slices on top or between layers, depending on your preference. Let the strawberries sit for a few minutes to release their juicy goodness.
Serve slices of the cake with the vibrant strawberries on top — the moist crumb, zesty lemon, and juicy berries create a delightful, fresh dessert.
