Preheat oven to 375F, grease and line an 8" springform pan with parchment paper. Set aside.
In a large mixing bowl, using an electric mixer, beat together the eggs with sugar on high speed for 3 minutes or until pale and fluffy. Add in the lemon zest, yogurt, oil, and vanilla and beat on low speed until combined.
Slowly whisk in the flour, baking powder and salt until no streaks remain. Do not overmix. Fold in the strawberries, saving a few halves for the top.
Pour the batter into the prepared pan. Cover the surface with a few strawberry halves. Bake at 375˚F for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to rest in the pan for 15-20 min before removing. Run a thin spatula around cake edges to loosen from pan. Rhen transfer to a cake platter.
Make the glaze in a cup by mixing together the powdered sugar and milk until you reach the desired consistency.
To serve, dust the cake powdered sugar and a drizzle of the glaze. Enjoy!