Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside. Measure and sift the flour and baking powder into a bowl. Grate the lemon zest, then mix it into the flour mixture for added flavor.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer or whisk until the mixture is light, fluffy, and pale in color, about 3-4 minutes. Add eggs one at a time, mixing well after each addition, until fully incorporated and smooth.
Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry. Mix until just combined; do not overmix. The batter should be smooth with no lumps.
Pour the batter into the prepared cake pan, spreading evenly with a spatula. Gently press the sliced strawberries into the top of the batter, pressing slightly to embed them slightly below the surface.
1 cup granulated sugar
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should be fragrant and slightly springy to the touch.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve slices with fresh strawberries or a dusting of powdered sugar if desired.
1 cup granulated sugar
