Preheat oven to 350°F. If you are using bread pans, line with parchment paper so you can lift the cake out to slice. Generously spray with vegetable spray, especially if using cake pans.

Sift together the Flour, Baking Powder, and Salt in a medium bowl. Set aside.

In a mixing bowl, whip the Egg Yolks with an electric mixer on medium speed until bright yellow and creamy, 3-4 minutes.

Slowly add Sugar while beating on medium speed, until fully incorporated. Add the Flour mixture to the Egg mixture and beat until well incorporated.

In a small saucepan, heat the Milk, Greek Yogurt, and Butter until about 110°F, or the butter has just begun to melt.

Add Milk mixture to the Flour-Egg mixture and beat on medium speed until just combined.

Spoon the batter into the two cake pans, divided equally. Bake for about 25-30 minutes, or until the cakes spring back when touched.

Remove from oven when done, and place on cooling rack.

Allow to cool completely.

Rinse and dry Strawberries. Set aside 6 berries. Slice the remaining berries and place in

small bowl. Add Sugar and stir. Set aside.

Slice 6 Strawberries in half. Set aside.

In a medium size mixing bowl beat Cream and Sugar with an electric mixer at medium speed until stiff peaks form, about 2 minutes.

Slice cake as desired, and place in a layer on plate. Generously cover cake layer with sliced Strawberries. Cover Strawberry layer with Whipped Cream. Cover whipped cream with halved Strawberries.