Preheat oven to 350ºF; Grease 10 cup capacity bundt pan with butter or spray with oil; set aside.

Combine dry ingredients: In a medium bowl combine dry ingredients – flour, baking soda, baking powder, salt and lemon zest; set aside. In a separate medium bowl, add diced strawberries and toss lightly with flour (about 2 tablespoons); set aside for later.

Mix wet ingredients: In large bowl using handheld mixer or paddle attachment, beat butter with oil and sugar on medium speed for about 1 minute, scraping down sides of bowl as needed. Add in vanilla then eggs one at a time, mixing on low-medium speed until well combined. Scrape down sides of the bowl and make sure everything is evenly combined. 

Combine: With mixer on low speed, slowly start to add about 1 cup of the dry ingredients and 1/2 cup of the yogurt. Mix on low speed until just about combined then add remaining flour, yogurt and milk mixing on low a couple rotations through. Lastly fold in strawberries (without over-mixing.) Batter will fairly thick.

Bake: Transfer batter to greased bundt pan; bake for 35-40 minutes or until inserted toothpick comes out clean. Check the cake after 30 minutes to check for browning on the top – cover in foil if needed to prevent browning too much.

Cool: Allow cake to cool in pan for 10 minutes before gently flipping cake out onto cooling rack; allow cake to cool at room temperature for 45 minutes. TIP: gently move edges of cake away from pan using toothpick or offset spatula before flipping. Cake should be completely cooled before glazing.

Make the strawberry glaze: in a small blender combine fresh strawberries and 2 teaspoons of lemon juice with 2 cups powdered sugar; blend until smooth. (Use about 1 1/2 cups of powdered sugar if you want a thinner glaze.) Place plate under cake on cooling rack before glazing. Pour glaze over cake in zigzag fashion.

Rest & serve: Allow glaze to set for before slicing and serving. Enjoy!