Preheat the oven to 350 degrees. Grease a muffin tin and line with paper liners.
Combine the flour, cornmeal, baking soda and powder, and salt in a medium bowl. In a large bowl, use a mixer to whip the butter for 5 minutes until it is light and fluffy. Add the sugar and cream for another 2 minutes.
With mixer on low, add the eggs one at a time, and then the lemon zest.
In a small bowl, mix together the lemon juice, yogurt, and vanilla. With mixer on low slowly pour in the liquid, and then gradually add the flour, mixing just until combined.
Finally, use a spoon to fold in the sliced strawberries. Spoon the batter into the muffin tin.
Bake for 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool for 45 minutes.
Meanwhile, prepare glaze by combining powdered sugar and lemon juice.
Once the muffins have cooled, top with glaze. Garnish with slices of strawberries and dust with powdered sugar before serving.