Add vanilla, lemon juice, and lemon zest to the batter. Mix just to combine.
Sift 2 1/2 cups flour, baking powder, and salt into a separate bowl.
Add a little bit of the sifted flour to the batter (about 1/2 cup at time). Then a little bit of buttermilk. Keep switching flour, then buttermilk, mixing in between.
Combine 1 tbsp flour with the chopped strawberries. Then fold the strawberries into the batter using a spatula.
Pour the bather into a greased bundt cake pan. Bake at 340 degrees Fahrenheit for 1 hour (or until a tooth pick comes out clean after piercing the center of the cake). Once it's baked, remove the cake from the bundt pan and let it cool on a cooling rack.
Combine the powdered sugar with 1 tbsp milk and 1 tsp lemon juice. Pour this glaze over the cooled bundt cake. Top with fresh strawberries.