1. Preheat your oven to 350 F (175 C). Grease and flour a 9-inch round cake pan or an 8×8 inch square pan. You can also line the bottom with parchment paper for easier removal.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these are well combined to ensure even leavening throughout the cake.

3. In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.

4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined. Then, alternately add the dry ingredients mixture and the Greek yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to a tough cake.

5. Gently fold in the diced fresh strawberries using a spatula. Distribute them evenly throughout the batter.

6. Pour the batter into your prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.

7. Let the cake cool in the pan on a wire rack for about 10-15 minutes before inverting it onto the rack to cool completely. Once cooled, you can dust it with powdered sugar if desired before slicing and serving.