Preheat oven to 375°F (190°C).

In a bowl, mix together sliced strawberries, 1 tablespoon granulated sugar, and 1 tablespoon lemon juice.

Spread the strawberry mixture on a baking sheet lined with parchment paper.

Roast in the preheated oven for 20-25 minutes, or until the strawberries are tender and lightly caramelized.

Let the roasted strawberries cool completely.

Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan.

In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 ¾ teaspoons baking powder, and a pinch of salt. Set aside.

In a large bowl, combine ¾ cup (180g) granulated sugar and 2 tablespoons lemon zest. Use your fingers to rub the zest into the sugar, releasing the citrus flavor. Crack in 3 large eggs and beat with an electric mixer for about 3 minutes, until pale in color.

Add ¾ cup (170g) unsalted butter and beat for an additional 3-4 minutes, until smooth. Add 1 tablespoon vanilla extract or vanilla bean paste.

Stir in ⅓ cup (80ml) buttermilk and 2 tablespoons Greek yogurt or sour cream.

Gradually add the flour mixture and mix until just combined with a spatula.

Fold in 1 cup (250g) white chocolate chips. Mix until just combined; do not overmix.

Pour ⅓ of the batter into the prepared loaf pan and smooth the top. Add a layer of roasted strawberries on top. Pour more batter over the strawberries, followed by another layer of roasted strawberries. Top with the remaining batter and add some roasted strawberries and chocolate on top.

Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool before cutting.