Preheat oven to 350 °F.
Using an electric mixer, cream together vegan butter and sugar until light and fluffy. (It took me about 5 minutes).
Add vanilla extract and vegan yogurt and beat again to mix with the creamed sugar-butter mixture.
Sift in flour, baking powder, and salt.
Mix on the lowest speed until just combined (no more than half a minute). Over-mixing will lead to a denser, tougher, cake.
Scoop mixture into a round 9-inch baking pan and gently smooth the top over with the back of a spoon or spatula.
Press strawberry slices into the batter, deep enough so that they are level with the surface of the cake.
Optional: Sprinkle a spoonful of coarse sugar evenly over the top of the cake before putting it in the oven.
Bake at 350 °F for 45 minutes on the center rack (see Note 2).
Transfer to a cooling rack. Serve at room temperature.