In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and lemon zest until evenly combined. In a separate bowl, whisk the eggs and milk together until smooth. Gradually pour the wet mixture into the dry ingredients, mixing gently just until incorporated. Finally, fold in the chopped strawberries.

Preheat your oven to 350°F (175°C) and carefully grease a mini muffin tin or cake pop mold with non-stick spray. Spoon the batter into each cavity, filling them about two-thirds full. Bake for 12-15 minutes, or until the tops spring back when pressed and a toothpick comes out clean. Allow the baked bites to cool completely on a wire rack.

While the cake bites cool, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency as needed.

Once the cake bites are cooled, dip each one into the glaze, ensuring it is coated evenly. Let any excess glaze drip off before placing them on a wire rack or parchment paper. Allow the glaze to set for about 10-15 minutes.

Serve the Strawberry Lemonade Cake Bites as they are or decorate with sanding sugar or edible glitter. Pair them with iced tea or lemonade for a refreshing summer treat.