In a large mixing bowl, combine flour, sugar, and baking powder. Whisk until integrated.

Add eggs, vanilla extract, and lemon zest. Fold in chopped strawberries until just combined.

Preheat the oven to 350°F (175°C). Grease a mini muffin tin. Pour batter into each cavity, filling two-thirds full.

Bake for 12-15 minutes until a toothpick comes out clean. Tops should be golden.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk powdered sugar and lemon juice in a bowl until smooth. Blend in strawberries.

Dip cooled cake bites in glaze, allow excess to drip off. Place on parchment-lined tray to set for 15 minutes.

Serve as refreshing dessert or snack, great alongside iced tea or lemonade.