Wash and core strawberries and cut them into bite size pieces. Set them aside.
Grease a cake pan with oil or butter and preheat your over to 180 degree C. Here I have used Whirlwind silicon cake pan.
In a bowl add sugar. I have used SOS Organic Khandsari and butter.
Cream butter and sugar using whisk. You can use electric whisk or handheld whisk.
Once they have turned creamy add eggs and whisk it will till it becomes pale yellow in colour.
Add juice of lemon and plain yogurt.
In a separate bowl add all purpose flour and baking soda, Also add salt in case you are using unsalted butter. Add zest of a lemon. Combine this dry mixture well.
Take a table spoon of dry ingredients and coat the chopped strawberries with the flour so that they do not sink to the bottom of the cake.
Add rest of the dry ingredients to the wet ingredients and whisk till everything is moistened. Do not over mix.
Add strawberries and fold them in the batter using a spatula.
Pour the batter into the greased mould and bake on 170 degrees for 50-60 minute or until toothpick inserted in the center comes out clean.
Remove from the oven and let it come to room temperature which should take 15-20 minutes. Only after that remove it from the mould and place on wire rack to cool off completely. You can sprinkle some powdered sugar on top for it to look pretty.
Notes
Adapted from A Spicy Perspective
Recipe by The Secret Ingredient at https://www.thesecretingredient.in/fresh-strawberry-and-yogurt-cake/