Before we start: I suggest refrigerating your cream for at least 3 hours, until you’re ready to whip it.

To make the strawberry glaze.

• 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.
  

To make the cake batter:

• Preheat oven to 375°F with a rack in the center
• Sift together the flour and baking powder.
• Butter a Charlotte pan and dust with flour, tapping out the excess. Make sure to get into all of the nooks and crannies.
• Beat the oil and sugar in a large bowl with a mixer on medium speed about 1 minute.
• Add 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.
• Combine together the flour and baking powder.
• Stir in the flour mixture and gently fold until well combined.
• Coat the frozen fruits with flour, and fold them in the cake batter, and gently mix. Pour the batter into the prepared Charlotte pan.
• Set the Charlotte pan in a large rimmed 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.
• Let the cake cool for 15 minutes before unmolding, then convert it directly on a flat serving dish; add the strawberry glaze while the cake is still hot, this will moisten your cake. Leave to completely cool down.
  

In the meantime, make the whipped cream:

• 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.
  
• When the cake has totally cooled down, fit a decorating bag with a tip of your choice and fill with cream.
• Pipe the cream and squeeze out of the tip while swirling to create pastry decoration.Decorate with fresh or frozen strawberries.