Preheat your oven to 350 degrees F (175 degrees C). Grease an 8 ½ x 4 ½ inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt.
In a large bowl, whisk together eggs, lemon zest, honey, vegetable oil, and vanilla extract until fully incorporated.
Stir in the buttermilk until combined.
Slowly pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently mix until just combined. Be careful not to overmix!
Separate 2-3 tablespoons of strawberries and set them aside. Toss the rest with 1 tablespoon of flour.
Gently fold the floured strawberries into the batter.
Pour the batter into your prepared loaf pan. Spread it out evenly, then top with the reserved strawberries. Sprinkle turbinado sugar on top.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes. Then, carefully lift it out and transfer it to a cooling rack to cool completely before slicing.
