Preheat your oven to 350°. Set up eight large paper liners.

In a medium bowl measure and add in the flour, baking soda and kosher salt, whisk to combine and set aside.

In a large bowl add the sugar and lemon zest. Rub the lemon zest into the sugar until it resembles wet sand. Add in the two eggs, Greek yogurt, oil and vanilla, stir. Gently fold in the dry ingredients until incorporated and carefully stir in the diced strawberries.

Fill the liners half way full and pop the sheet pan into a preheated oven for 20-22 minutes or until the tops are lightly golden and when a cake tester is inserted it comes back clean.

Let cool completely before topping with whipped cream.