Preheat your oven to 200°C (390°F) and grease a 9-inch round cake pan thoroughly.

Wash, hull, and dice 1 cup of fresh strawberries for the batter, setting aside the rest for topping.

In a large mixing bowl, whisk together the oil, sugar, eggs, yogurt, lemon zest, and lemon juice until smooth.

Add the plain flour, baking powder, and a pinch of salt to the wet mixture, stirring gently until just combined.

Pour half the batter into the prepared cake pan, sprinkle diced strawberries, then top with remaining batter and halved strawberries.

Bake for 50 minutes, checking for doneness by inserting a skewer into the center.

Remove from the oven, let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.