Preheat the oven to 350°F (175°C). Grease your loaf or cake pan with butter or non-stick spray and set aside.
In a large mixing bowl, combine the sifted flour and granulated sugar. Use a whisk to evenly distribute the dry ingredients.
Add the eggs, Greek yogurt, lemon zest, lemon juice, and vegetable oil to the bowl. Use a whisk or electric mixer to blend until smooth and well combined, about 2-3 minutes. The batter should be slightly thick but pourable.
Gently fold in the sliced strawberries using a rubber spatula, just until evenly distributed without overmixing.
Pour the batter into the prepared pan, spreading the top evenly. Place in the oven and bake for about 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Ensure the edges slightly pull away from the pan for a perfect bake.
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack. Meanwhile, mix the powdered sugar with a little lemon juice to create a glaze.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Garnish with additional sliced strawberries if desired, then serve.
