Preheat the oven to 350 degrees F and grease an 8 ½ x 4 ½ inch (22x12 cm) loaf pan and line with parchment paper.

Whisk flour, baking powder, baking soda, and kosher salt in a medium bowl.

In a large bowl whisk eggs, lemon zest, honey, vegetable oil, and vanilla extract until fully incorporated.

Whisk in the buttermilk.

Slowly pour the wet ingredients into the dry ingredients and use a rubber spatula to mix until there are no more lumps. Do not overmix!

Separate 2-3 tablespoons of strawberries and toss the rest with 1 tablespoon of flour.

Gently fold in chopped tossed in flour strawberries.

Pour the batter into the prepared pan, top with the rest of the strawberries and sprinkle with turbinado sugar, if desired.

Bake 55-65 minutes or until a toothpick comes clean out of the center.

After 30 minutes cover the bread loosely with aluminum foil to prevent the top from getting too dark. Check toothpick test at 50 minutes mark.

Let cool in the pan for 10 minutes, then gently lift the bread out of the pan and transfer it to a cooling rack to cool completely.