Preheat the oven to 350 degrees. Line a 9″ x 5″ glass loaf pan with enough parchment paper to overhang each long side by 1 inch. Set aside.
Zest the lemon using a microplane; set aside. Juice the lemon. Add the zest and juice to the bowl of a stand mixer fitted with a paddle attachment.
Add the oil and sugar to the mixing bowl. Add in the eggs one at a time and mix until the mixture is smooth.
Add in the coconut milk and mix.
Add in the gluten free flour, baking powder, and salt. Mix on low speed just until the dry ingredients are incorporated then turn the mixer off. Using a silicone spatula fold the ingredients together until a smooth batter forms (this should only take a few turns of the spatula).
Place the cut strawberries into a small bowl and toss with one teaspoon of gluten free flour. Spoon the berries (leaving any loose flour behind) into the batter. Fold the berries into the batter gently and only a few times. Over mixing the berries will create a pink-tinted batter. Pour the batter into the prepared loaf pan.
Cut 6-8 center slices from the strawberries. Slices should be about 1/4" thick. Gently press the slices into the top of the cake. Slices should not be submerged into the cake.
Bake on the middle rack of the oven for 65-75 minutes or until a cake tester inserted into the middle of the loaf comes out clean. If the top of the loaf begins to darken too much, you can loosely cover the loaf with aluminum foil and bake until done.
Allow the loaf to cool in the pan for 30 minutes then transfer to a cooling rack by lifting up on the overhanging parchment paper. Cool completely. You can also place the loaf in the refrigerator to speed this process along.