Cream the butter or margarine with the sugar until fluffy.
90 g butter or margarine, 125 g caster sugar (superfine sugar)
Break in the eggs and mix well.
2 eggs
Add the vanilla extract and mix.
1 tsp vanilla extract
Add half the flour, and mix in. Then add half the yoghurt and mix in.
150 g self-raising flour, 85 g Greek yoghurt
Repeat with the rest of the flour, and the rest of the yoghurt.
Grate in the lemon zest and combine.
Zest of a lemon
Pour the cake batter into a greased deep 8 inch tin.
Slice the strawberries and arrange in a flower pattern, with the seeds facing upwards.
5-6 strawberries
Bake for 25-30 mins at 180℃ / 350℉ (fan oven) until golden brown and a skewer comes out clean.
Allow to cool in the tin for a few minutes, then turn the cake out and cool on a rack.Enjoy!