Preheat the oven to 375 degrees.

Spray a Bundt pan with cooking or baking spray and set aside.

In a large bowl combine 2 1/4 cups of the flour, baking soda, and salt. Set aside.

In another large bowl cream together the butter and sugar.

Beat the eggs into the butter mixture one at a time and mix well.

Add in the lemon juice and stir to combine.

Add half the flour mixture to the butter mixture and mix well to combine.

Stir in the yogurt and sour cream and mix well.

Add the remaining flour mixture and mix until just combined.

Toss the strawberries with the remaining flour and gently fold into the cake batter.

Pour the batter into the prepared Bundt pan. Place it in the oven and reduce heat to 325 degrees.

Bake for 60 minutes or until a toothpick inserted into the center comes out clean.

Cool for 20 minutes then flip over and cool completely on a wire rack.

To make the glaze combine the lemon juice, vanilla, and powdered sugar. Drizzle over top of the cake.

Cut into slices and serve.