Preheat your oven to 390°F (350°F for fan-forced) and prepare a 9-inch round cake pan.

Slice one-third of fresh strawberries into 1-inch pieces. Halve the rest for topping.

In a large bowl, mix sugar and oil. Add eggs, lemon zest, juice, yogurt, and vanilla until smooth.

Combine the flour, baking powder, and salt with the wet mixture until no flour streaks remain.

Pour half of the batter into the pan, sprinkle with diced strawberries, add remaining batter, and layer with halved strawberries.

Bake for approximately 50 minutes until a skewer inserted comes out clean. Cover if browning too quickly.

Cool for 15 minutes in pan before transferring to a wire rack. Serve warm or at room temperature.