Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper or lightly grease it.

In a large mixing bowl, combine softened unsalted butter and granulated sugar. Beat on medium speed for 2-3 minutes until light and fluffy.

Add each large egg to the creamed mixture one at a time, beating well after each addition. Stir in vanilla extract, fresh lemon juice, and lemon zest.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt until fully combined.

Gradually add the dry mixture to your wet ingredients, mixing gently until just combined, avoiding overmixing.

Gently fold in the chopped fresh strawberries and optional white chocolate chips with a spatula.

Spread the batter into the prepared baking pan and bake for 30-35 minutes until the edges are golden brown.

Remove from the oven and let cool for about 10 minutes before transferring to a wire rack to cool completely.