Combine strawberries and sugar in a bowl. Give the strawberries a good stir to make sure they’re coated with the sugar. Set aside for 10 to 15 minutes, or until strawberries have released juices and the sugar has dissolved.

Preheat oven to 350ºF and grease a 9-inch springform pan with baking spray.

In the bowl of a stand mixer, combine flour, sugar, lemon zest, baking powder, and salt. Mix on low speed to stir dry ingredients together.

Add butter and mix on low speed until butter is fully incorporated and the mixture resembles damp sand, 3-5 minutes. Add buttermilk, eggs, and vanilla. Mix until all ingredients are incorporated. Fold in strawberries.

Pour batter into the prepared pan. Spoon macerated strawberries and syrup over the batter. Sprinkle with turbinado sugar and arrange diced butter evenly across the top. Sit the springform pan on a sheet of aluminum foil and fold up around the edges. (To catch any leaks, just in case!)

Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean or with only a few crumbs. Let cake cool completely. Cut into slices to serve; serve with vanilla ice cream. Store covered in the refrigerator.