1. Ensure all ingredients are at room temperature.
2. In a bowl, cream the butter and sugar together until creamy. Add the eggs one at a time.
3. Sift the flour and baking powder together, then gently fold them into the previous mixture, alternating with the yogurt. Mix carefully with a fork to avoid overworking the dough.
4. Prepare a 22 cm diameter round or similarly sized square pan, butter it, and sprinkle the edges with flaked almonds.
5. Pour the batter, which should be fairly thick, into the pan and level the surface.
6. Arrange the halved strawberries evenly over the batter.
7. Bake in a preheated oven at 160°C for approximately 50 minutes. A toothpick inserted in the center should come out clean. 8. Let the cake cool on a wire rack before removing from the mold and dusting with icing sugar.
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