Pre-heat the oven to 350˚F and grease a 9-inch x 5-inch loaf pan.

Toss the chopped strawberries with the lemon juice and let them sit.

Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy. This should take about 3 to 5 minutes.

Add the eggs one at a time, beating well between each addition. Add the vanilla and mix in.

Combine the flour, salt and baking powder in a bowl. Strain the strawberries and reserve the lemon juice. Toss the strawberries into the flour mixture and coat well. Add the flour mixture, one cup at a time, and mix just to combine the ingredients. Do not over-mix.

Transfer the batter to the greased pan and smooth out the top.

Bake in the oven for 1 hour, or until a skewer or toothpick inserted in the center comes out clean.

While the cake is baking, make the glaze. Measure the lemon juice reserved from the strawberries and top it up with fresh lemon juice so that you have 2 tablespoons total. Whisk in the powdered sugar until smooth. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar.

Let the cake cool in the pan for at least 5 to 10 minutes and then invert onto a cooling rack. Pour the strawberry lemon glaze on top and let it drip down the sides. Dust with powdered sugar if you like and serve with a some berries, a scoop of ice cream or some whipped cream.