Preheat your oven to 390°F (or 350°F if using a fan-forced oven). Grease and line a 9-inch round cake pan with parchment paper.

Hulled one-third of the strawberries, dicing roughly 1 cup for the batter. Halve the remaining strawberries for topping.

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

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Fold this into the wet ingredients until just combined.

Pour half of the batter into the cake pan, scatter the diced strawberries, then pour the remaining batter. Top with halved strawberries cut-side down.

Bake for about 50 minutes, or until a skewer inserted into the center comes out clean. Cover loosely with foil if browning too quickly.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.