Preheat oven to 375 degrees. (see Notes below)
Toss strawberries in 1/4 c. flour; set aside.
Cream together butter, sugar and brown sugar until light and fluffy (takes about 2 to 3 minutes).
Beat in the eggs one at a time, then mix in 1 Tbsp. lemon juice.
Mix in remaining flour, baking soda, salt, lemon zest and yogurt, alternating between the wet and dry ingredients. Mix just until incorporated.
Gently stir strawberries into batter; pour batter into a greased 9x13 metal cake pan.
Place in oven and reduce temperature to 325 degrees. Bake for 45 minutes or until toothpick inserted into the center of the cake comes out clean.
Allow to cool. Once cooled, whisk together remaining 2 Tbsp. lemon juice and the powdered sugar to make a glaze. Drizzle glaze over the cake. (I like to wait and do this until right before I serve the cake and then drizzle over each individual piece. I think it looks so much prettier!)
If desired, garnish with sliced fresh strawberries. Store leftovers in the refrigerator.