Preheat oven to 375 degre

Grease and flour a 10 inch bundt pan (10-15 cup)

Sift together flour, baking soda, and salt. Mix in the lemon zest and set aside

With an electric mixer, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated

Toss the strawberries with the remaining 1/4 cup flour. Gently mix them into the batter

Pour the batter into the prepared bundt pan

Place in the oven and REDUCE the temperature to 325 degrees. Bake for 60 min, or until a toothpick inserted into center of cake comes out clean

Allow to cool for at least 20 min in the pan, then turn out onto a wire rack to cool completely. Once cooled, whisk together the remaining 2 Tb lemon juice and the lowered sugar. Drizzle over top of the cake