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Preheat the oven to 350°F. Set the oven rack in the center. Grease an 8-inch cake pan with cooking spray and set it aside.
Prepare the strawberries: Combine the strawberries, lemon zest and juice, and 1 tablespoon sugar in a small bowl. Set aside.
Make the batter: In a medium bowl, use a rubber spatula to stir together the melted butter and the remaining ½ cup sugar. Add the buttermilk, flour, baking powder, and baking soda and stir until combined.
Assemble the cake: Scrape the batter into the prepared cake pan and spread it into an even layer. Spoon the strawberries and all of their juices evenly on top of the batter. Don't push the strawberries down.
Bake and serve: Bake the cake for 35 to 40 minutes, until the top and edges are golden brown. The strawberry juices in the center of the cake will be bubbling, and that’s OK—they’ll thicken and become jammy after you pull the cake from the oven. Cool the cake on your kitchen counter for about 5 minutes. Spoon the warm cake into bowls and serve with vanilla ice cream. How to store leftovers: Tightly cover the cake pan with plastic wrap and refrigerate for up to 2 days. Reheat in the microwave for 20 to 30 seconds if you’d like to serve it warm again. Love the recipe? Leave us stars and a comment below!