White Chocolate Cake with Strawberries and Powdered Sugar

• 3 cups (450g) self-raising flour
• 3 teaspoons (24g) baking powder
• 1 pinch salt
• 1 package (250g) unsalted butter, at room temperature
• 1 ½ cups (345g) sugar
• 5 eggs
• 1 cup (270g) full-fat strained yogurt
• 1 tablespoon (10ml) vanilla extract
• ½ package (100g) white chocolate, roughly chopped
• 3 cups (450g) strawberries, finely chopped

For the topping

• 8-10 strawberries, powdered sugar

1. Preheat the oven to 180°C. Grease a 24-26 cm round bundt pan. In a bowl, mix the flour, baking powder, and salt.
2. Place the butter and sugar in the bowl of a stand mixer. Beat until you have a fluffy mixture. Lower the speed and add the eggs. Beat until light and fluffy. Add the yogurt and vanilla.
3. Next, gradually add the flour mixture, the chopped chocolate, and the strawberries. Mix with a spatula and pour the cake batter into the pan.
4. Bake in the preheated oven for 55 minutes – 1 hour. To check if it's baked, insert a wooden skewer into the center of the cake; if it comes out clean, then it's ready.
5. Let the cake cool and then unmold it. Decorate with strawberries and, if desired, sprinkle with powdered sugar.