1. Preheat the oven to 180°C. Grease and flour a round bundt cake pan.
2. In a bowl, combine the flour, baking powder, vanilla, and salt. Mix well and add the pistachios. Stir and set the mixture aside.
3. In the bowl of a stand mixer, add the eggs and sugar. Beat until light and fluffy. Pour in the rosewater and sunflower oil, and continue beating. Add the yogurt and reduce the speed. Gradually add the flour mixture, and finally the strawberries.
4. Remove from the mixer and gently fold the mixture with a spatula. Pour it into the cake pan and use a spoon to smooth the surface of the cake evenly. Bake in the preheated oven for 45 minutes, or until golden brown.
5. To check if it's ready, insert a knife into the center of the cake; if it comes out clean, then remove it from the oven. Let the cake cool before unmolding.
For the topping:
1. In a bowl, combine the powdered sugar and rosewater.
2. Stir and gradually add the lemon juice until you have a smooth, slightly thick glaze.
3. Pour it over the cake and decorate with strawberries and pistachios.
