Preheat oven to 375 degrees F. Spray a 10 inch bundt pan with baking spray with flour. In a small bowl sift 2 1/4 cups of the flour, add the baking soda and salt. Mix in the lemon zest and set aside.
Using an electric mixer cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tbsp of the lemon juice and the basil. Begin adding the flour and yogurt alternately, mixing just until blended.
Toss the strawberries with the remaining 1/4 cup flour. Gently add them into the batter.
Pour the batter into the bundt pan. Place the pan in the oven and reduce the temperature to 325 degrees F. Bake for 1 hour, or until a toothpick comes out clean when inserted into the thick part of the cake.
Remove from the oven and allow to cool on a rack for 20 minutes, then turn out onto the rack and cool completely.
When the cake is cool to the touch, Whisk together the remaining 2 tbsp lemon juice and powdered sugar, Drizzle over the top of the cake.
