Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 4-5 minutes.
Reduce the mixer speed to low and gently fold in the flour mixture in three additions, mixing just until combined.
In a small bowl, combine the plain Greek yogurt, vegetable oil, and vanilla extract. Gently fold this mixture into the batter until smooth and fully incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the yogurt cream frosting. In a large bowl, whip the heavy cream and powdered sugar with an electric mixer on medium-high speed until soft peaks form.
Gently fold in the plain Greek yogurt and vanilla extract until smooth and creamy.
Once the cake is completely cooled, slice it horizontally into two even layers using a serrated knife.
Place the bottom layer on a serving plate. Spread half of the yogurt cream evenly over the layer.
Arrange half of the sliced strawberries over the cream layer.
Place the second cake layer on top and spread the remaining yogurt cream evenly over the top and sides of the cake.
Decorate the top of the cake with the remaining sliced strawberries.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set.