Grease the tray (approx. 30 x 30 cm) with butter.
Empty the yoghurt into a bowl. Rinse out and dry the yoghurt pot, use as a measuring cup. Grate the lemon zest into the yoghurt. Add the butter, sugar, salt and eggs, beat using the whisk on a mixer until the mixture becomes lighter in colour. Combine the flour and baking powder, mix into the egg mixture.
Transfer the cake mixture to the prepared tray. Cut the strawberries in half or quarters depending on the size, press into the sponge mixture. Scatter the almonds on top.
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, cut into pieces, remove from the tray and leave to cool on a rack.