Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, or spray with non-stick baking spray.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth.

Gradually add the granulated sugar and mix until the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Slowly add the cake flour and mix on low speed until just combined. Do not overmix.

Add the buttermilk and lemon extract. Mix until just incorporated, scraping the bowl as needed.

In a small bowl, toss the chopped strawberries with the 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the cake during baking.

Gently fold the floured strawberries into the cake batter.

Pour the batter into the prepared bundt pan and spread evenly.

Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs, but no wet batter. The crust should be a dark golden brown around the edges and lighter in the center.

Let the cake cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely before glazing.

While the cake is cooling, prepare the glaze. In a small bowl, whisk together the confectioners' sugar, lemon juice, and lemon zest until smooth.

Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides. You can add a few more chopped strawberries and a sprinkle of lemon zest on top for decoration, if desired.

Let the glaze set for at least 15 minutes before slicing and serving.