Take yogurt in a bowl, add sugar and mix well till the sugar dissolves.
Add baking powder and baking soda. Mix well.
Set this mixture aside for 5 minutes. You will see bubbles appearing.
Meanwhile pre-heat your oven at 180°C.
Grease a 7-inch cake tin and dust with flour. Keep aside.
Add vanilla extract and oil to the cake mixture and stir well.
Seive all-purpose flour twice and add this little by little to the cake mixture.
Fold well such that there are no lumps.
Transfer the cake mix to the prepared cake pan.
Bake at 180°C for 30-35 minutes or till a toothpick inserted comes out clean.
Let it cool in the pan for 15 minutes.
Now turn the cake over on to a wire rack and let it cool completely before frosting.
Trim the dome of the cake using a serrated knife and divide the cake in half, horizontally.
With a hand held mixer, beat the heavy cream until stiff peaks are formed.
Place the first layer of cake on a serving plate or a cardboard cake round.
Spread a large dollop of whipped cream frosting and place some freshly sliced strawberries evenly.
Add the second cake layer and frost the top and sides with an offset spatula.
Smooth the top and sides until even using a bench scraper.
Garnish with sliced strawberries starting from the edge moving inwards.