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Clean and finely dice the strawberries. Separate 2 of the 3 eggs. Beat the egg whites until they form stiff peaks and set them aside for later. Cream the softened butter with the sugar. Add the egg yolks, mix well, then add the whole egg and mix again. Stir in the vanilla extract and yoghurt. Mix together the flour, the baking powder, baking soda and salt. Stir half of the dry ingredients into the wet ingredients. Then add the remaining dry ingredients and stir just until everything is well combined. Do not overwork the batter. Fold the egg whites into the batter as best as you can. Line a cake pan with parchment paper or grease it. We used one with a diameter of 28 cm or 11 in. Add about half of the batter, then sprinkle on the strawberries. Dollop on the remaining batter. Using the back of a spoon, smooth the batter over the strawberries. Alternatively, fold the strawberries into the batter before adding it to the pan. Bake until done, about 45 minutes. You can also make muffins. They should be done after about 20 to 25 minutes. Enjoy, optionally with a bit of whipped cream and fresh strawberries.
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