Preheat your oven to 390°F (or 350°F for fan-forced) and prepare your cake pan by greasing and lining it with parchment paper.

Dice 1 cup of fresh strawberries into 1-inch pieces and halve the remaining strawberries for topping later.

In a mixing bowl, combine granulated sugar, canola oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract. Whisk until smooth.

Gradually add flour, baking powder, and salt to the wet mixture and stir until just combined.

Pour half of the batter into the prepared pan, sprinkle with diced strawberries, and add remaining batter on top, finishing with halved strawberries.

Bake for approximately 50 minutes until golden brown and a skewer comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.