Pre-heat the oven to 180°C/160°C fan/350°F/gas 4. Grease and line three 18cm/7 inch cake tins.
Beat the sugar, butter and egg yolks in a bowl. Add the strawberry yogurt and beat until smooth. Gently fold in the flour. Whisk the egg whites to a soft peak and carefully fold into the mixture. Divide the mix equally between the 3 prepared tins.
Bake for 45-50 minutes or until the cakes are well risen and firm to the touch. Leave to cool in the tin for a few minutes then turn out and finish cooling on a wire rack.
For the icing, hull the strawberries and cut into quarters. Whip the cream to firm peaks then divide the strawberries and cream between the layers. Dust with icing sugar to finish.