Preheat oven to 170 degrees C. Lightly grease and flour a loaf tin.
Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light coloured and fluffy. Stir in the lemon zest, lemon juice and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the centre comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover and refrigerate until needed.
Combine the yoghurt, cream and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.