Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

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

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

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

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven 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 it from the pan and transfer it to a wire rack to cool completely before slicing and serving.