Preheat oven to 375 degrees F. Grease and flour a 10 inch cake pan.

Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, mix together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice.

Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the cake pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.

Meanwhile make the glaze by boiling together water, sugar and lemon juice and cook till it starts to get a syrupy consistency. Add strawberries and cook for some time. (Note: strawberries should not breakdown completely)

Drizzle over the top of the cake.