Moist Strawberry and Greek Yogurt Cake

1. Preheat the oven to 350°F (180°C).
2. Clean the strawberries, wash them, dry them, and cut them into pieces.
3. In a mixer, beat the eggs with the sugar until the mixture is light and fluffy.
4. Add the zest of one lemon, a teaspoon of vanilla extract, oil, and Greek yogurt.
5. Mix well in the mixer or by hand.
6. Gradually add the sifted flour and baking powder, mixing without forming lumps, until you have a soft, homogeneous mixture.
7. Pour the mixture into a cake pan lined with parchment paper (or greased with butter and dusted with flour).
8. Distribute the chopped strawberries on the surface (there's no need to push them down as some will sink during baking).
9. Bake for 35 to 40 minutes (perform the toothpick test before turning off the oven).
10. Let it cool completely before removing from the pan.

Recipe & Photo Credit: giallozafferano.it