Preheat oven to 200 C. Butter and flour an 28cm cake tin

In a large bowl, combine the flour, baking powder, sugar, salt and zest and set aside.

In another bowl, beat together the eggs and then stir in the yogurt and butter. Add the wet ingredient into the dry and mix lightly until combined.

Pour batter(batter will not be runny by any means. Pour is more like "plop"). Into prepared tin and drop strawberries into the cake. Smush them a bit to let the juice run if you wish. Sprinkle the tops with thw raw sugar and a light dusting of the salt. Bake for 20-25 minutes or until the top is golden.

Serve with whipping cream and Strawberry sauce. Or eat plain.