Instructions

1. Preheat oven to 375°F (190°C). Grease a 9-inch springform pan and line the bottom with parchment paper. 
2. Dice one-third of the strawberries into ½ pieces for the batter, and slice the remaining strawberries in half for the topping.  Tip: Use smaller diced strawberries for the middle layer so the cake bakes evenly. Toss them lightly with flour before adding them to the batter to reduce moisture, or with a little strawberry pudding mix for better color.
3. In a large bowl, whisk together eggs and sugar until thick and pale yellow. Add oil, Greek yogurt ( or sour cream), and vanilla, and whisk until smooth.
4. Add mixture of flour, baking powder, and salt, and whisk until just combined. Do not overmix.
5. Pour half of the batter into the pan, and scatter diced strawberries over it.
6. Add the remaining batter, smooth the top, and arrange halved strawberries on top, cut side down.
7. Bake for about 50–60 minutes, or until the center is set and a toothpick inserted comes out clean. If the top starts browning too quickly, loosely cover with aluminum foil. Keep in mind that baking time can vary depending on how juicy the strawberries are, the type of pan you use, and your oven, so bake longer if needed until the center is fully set.
8. Let the cake cool in the pan for about 20 minutes, then remove the ring and transfer to a serving plate. Cool completely and dust with powdered sugar. Serve with whipped cream and fresh strawberries if desired.