In a saucepan over high heat, place the frozen strawberries, sugar and lemon juice. Use a wooden spoon to break down the fruits and bring to a boil, reduce heat to medium and simmer for about 20 minutes until you have a thick syrup. Set aside.

Preheat oven to 190° C/ 375°F. Place a rack in the center of the oven.

Sift together the flour and baking powder.

Butter a large ring cake pan and dust with flour, tapping out the excess.

Beat the oil and sugar in a large bowl with a mixer on medium speed about 1 minute.

Beat in the eggs one at a time, scraping down the sides of the bowl with a rubber spatula.

Stir in the yogurt and vanilla, beat for 30 seconds.

Stir in the flour mixture and stir until well combined.

Coat the frozen fruits with flour, and fold them in the cake batter. Pour the batter into the prepared ring cake pan.

Set the ring cake pan in a large deep pan. Fill the large deep pan with 2 inches of hot water.

Bake about 50-55 minutes, or until you insert a toothpick in the center of the cake and it comes out clean.

Convert the cake directly on a flat serving dish. Drizzle the strawberry glaze all over the cake, covering the top and sides. Return the cake to the ring cake pan, allowing the strawberry glaze to penetrate the cake from all its sides. Keep aside for 10 minutes, then convert to a flat serving plate. Set aside to completely cool down.

With a hand or stand mixer, whip the heavy cream and sugar on medium speed until peaks form, it takes about 3-4 minutes. Refrigerate immediately.

Cover the cake with whipped cream and strawberries right upon serving. Delicious!!