Preheat the oven to 325 F. Grease and flour a 10-inch Bundt pan.
Sift together 2 1/4 cups of flour, baking soda and salt; set aside.
With an electric mixer, cream the butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in 1 tablespoon lemon juice and vanilla extract.
In thirds, alternate beating in flour mixture and yogurt, mixing just until incorporated.
Toss strawberries with remaining 1/4 cup of flour. Gently mix them into batter.
Scrape the batter into your prepared pan. Bake for 60 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven and allow cake to cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Once cooled, combine confectioners’ sugar and reserved 2 tablespoons lemon juice in a small bowl and whisk until smooth. Drizzle over top of cake.