• Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth.
• Gradually add the sugar and mix until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
• Slowly add the cake flour and mix on low speed until just combined.
• Add buttermilk. Mix until just incorporated, scraping the bowl as needed.
• Add the lemon extract, mixing until just combined.
• In a small bowl, toss the chopped strawberries with 1 tablespoon of flour to help prevent them from sinking during baking.
• Gently fold the floured strawberries into the batter.
• Pour the batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs, but no wet batter. The crust should be a dark golden brown around the edges and lighter in the center.
• Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack and cool completely before glazing.

Glaze

• In a small bowl, combine confectioners' sugar and lemon juice. Mix until smooth. Pour over the cooled cake.

Toppings

• After glazing the cake, sprinkle with lemon zest and scatter the chopped strawberries on top. Let the glaze set before serving.