preheat the over to 350 degrees Fahrenheit. Lightly spray a 9x13 dish and line with parchment leaving an slight overhang. Set aside.
In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, cream the butter, sugar, lemon zest, and salt until light and fluffy, about 3-5 minutes.
Add eggs one at a time, making sure you mix well after each addition. Stop and scrape the mixer. Reduce the speed to low and add the lemon juice and vanilla bean paste. Mix briefly to combine.
Add the flour in two parts, mixing until just combined. Remove from mixer and give it another couple of folds to incorporate any dry bits that remain on the bottom of the bowl.
The batter is a bit stiff and not very pourable. Measure about 3 1/2 cups of batter and drop into prepared pan. Smooth and even out as best you can with a small offset spatula.
Take spoonfuls of macerated strawberries and drop them as even as you can into the pan. Drizzle about 6-8 tablespoons of the strawberry syrup that has accumulated at the bottom of the bowl.
With a cookie scoop, drop random spoonfuls of remaining batter over the macerated strawberries. No need to smooth it out. This situation will melt and come together.
Place pan in the oven and bake for 30 - 35 minutes until the top is a golden brown and the strawberries are bubbling. Remove pan from the oven and allow it to cool completely before galzing.