First of all, transfer the yoghurt into a glass so you can use the empty pot to measure the other ingredients. In a bowl, use a hand mixer to beat the softened butter (taken out of the fridge at least 20 minutes beforehand) cut into pieces, with the sugar, salt and grated lemon peel. Add the yoghurt and eggs, continuing to whisk until the mixture is smooth. Now add the flour, sifted with the baking powder, and mix thoroughly until everything is amalgamated. Carefully wash the strawberries, pat them dry and remove any green parts (leaves, stems, etc.). Set aside 200 g of whole strawberries; cut the rest into pieces, dust them with a spoonful of flour (so they don’t “sink” during baking) and fold them into the cake batter. Pour the mixture into the baking tin, lined with greaseproof paper, and smooth the surface with the back of a spoon. Cut the strawberries you set aside into thin slices and arrange them on top. Sprinkle with the flaked almonds and bake in a preheated oven, at 180 °C, for 40-45 minutes; don’t let the surface brown too much, cover it with kitchen foil if necessary. Check to see if it’s cooked by sticking a toothpick into the centre; if it comes out dry the cake is ready, otherwise leave it in the oven a while longer. Let it cool down completely before taking it out of the baking tin.