1. Preheat oven to 350°F (175°C). Grease and line a 9-inch (23cm) springform pan.

2. In a bowl, whisk together flour, baking powder, salt, and ground cardamom.

3. In the bowl of a mixer, beat eggs and granulated sugar until pale and slightly fluffy, about 2–3 minutes.

4. Mix in Greek yogurt, lemon zest, lemon juice, oil, and vanilla until combined.

5. Fold the dry ingredients into the wet mixture gently until just combined—don’t overmix.

6. Fold in half of the prepared strawberries into the batter.

7. Spread half of the batter into the prepared pan, scatter the remaining strawberries evenly, then cover with the remaining batter and smooth the top.

8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Cool in the pan 10 minutes, then release the springform and cool completely on a wire rack.

10. Dust with powdered sugar before serving if desired.