Preheat the oven to 325 degrees. Grease and flour a 10 cup bundt pan. You can also use two 9x5 loaf pans.
Combine the chopped strawberries with ¼ cup of flour. Toss them together to coat the berries.
12 ounces Strawberries, ¼ Cup Gluten Free 1-to-1 Flour Blend
Combine oil, butter and sugar in the bowl of an electric mixer. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the bowl.
¼ Cup Olive Oil, ½ Cup Vegan Butter, 1 ¾ Cup Sugar
Add the eggs one at a time, beating about 60 seconds between each addition. Scrape down the bowl.
Combine the flour, baking powder, salt and lemon zest in a bowl. Whisk them together.
2 ¼ Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Salt, 1 Tablespoon Lemon Zest
Stir the lemon juice into the yogurt.
5 ounce Dairy Free Yogurt, 1 Tablespoon Lemon Juice
Turn your mixer to the lowest speed. Add half of the flour, followed by half of the yogurt. Repeat with the remaining flour and yogurt. Scrape down the bowl to ensure all of the batter is evenly mixed.
Remove the bowl from the mixer. Fold the strawberries into the batter with a spatula.
Pour the batter into the prepared bundt pan.
Bake in the preheated oven for 55 minutes. Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely.