Preheat oven to 325 deg f.
Sift flour, salt, and baking powder in a large bowl.
With a handheld mixer, cream butter till pale in color.
Add 3/4 cup sugar and whisk till dissolved. Add the remaining sugar and whisk again.
Add lemon juice and zest. Whisk. Add yogurt and whisk well.
Add eggs one at a time, whisking after each addition.
Add the flour mix in 3 parts to the wet ingredients, whisking after each addition (whisk flour by hand, do not use the mixer).
Mix remaining flour with strawberries. Mix them in the cake batter.
Prepare a cake tin or springform by greasing it well. Dust it with flour and shake off excess.
Pour the batter in the cake tin and tap it three times to spread it evenly and smoothen the batter on the top. (Do not let batter sit out for long).
Combo-Bake with 10% microwave at 325 for an hour or until toothpick when inserted in the cake comes out clean. (Do not open the oven door for 5 minutes at least).
Cool for 5-10 minutes and then loosen the sides with a blunt knife. Transfer the cake to wire rack to cool slight. Refrigerate the cake for at least 30 minutes or more.
To prepare frosting: In a blender, blend strawberries with sugar. Strain and discard seeds.
In a pan, simmer the fruit purée till it thickens and thick paste is left behind. Stir at intervals. Refrigerate to cool thoroughly.
With handheld mixer, cream the cream cheese. Add butter and whisk to combine it well with cream cheese.
Add the yogurt, strawberry pulp, and vanilla extract. Whisk again.
Add sugar 1/4 cup at a time whisking after each addition, till all is used up.
Refrigerate the Frosting for at least 30 minutes.
Take the cake and frosting out of refrigerator. Spread the frosting over the cake and smoothen it as much as possible.
Decorate it with few strawberries. Serve immediately.
TIP: I used a ziplock bag for piping work.
