Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.

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

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.