Preheat your oven to 350°F (180°C) and grease a 10-inch cast-iron skillet with butter before dusting it with flour.

Toss halved strawberries with lemon juice in a mixing bowl and let sit for 10 minutes.

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Beat softened butter and sugar together in a large bowl until pale and fluffy for about 3-4 minutes.

Incorporate eggs one at a time into the butter-sugar mixture, mixing well after each. Add the vanilla extract.

Gradually mix the dry ingredients into the wet ingredients, alternating with Greek yogurt, starting and ending with flour.

Gently fold in the prepared strawberries into the batter without breaking them down.

Transfer the batter into the prepared skillet, spread evenly, then sprinkle remaining sugar on top.

Bake for 30-40 minutes until golden brown and a toothpick comes out clean.

Cool in the skillet for 10-15 minutes before serving, enjoy warm or at room temperature.