Preheat oven to 325°F. Grease and flour a 10 inch Bundt pan Blend the 2 ¼ cups of flour, baking soda and salt. Set aside. With an electric mixer, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tbsp. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. Spread the batter into the pan. Place in the oven and bake for 1-1 1/2 hours, checking after 1 hour, or until a toothpick comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, mix the remaining 2 tbsp lemon juice and the icing sugar. Drizzle over the top of the cake.