Preheat the oven and prepare a baking dish.

In a bowl, combine fresh strawberries with 50 g sugar, lemon juice, vanilla, cornstarch, and water. Set aside.

In another bowl, mix 75 g sugar with lemon zest, softened butter, and vanilla until creamy.

Add gluten free flour blend, almond flour, xanthan gum, and salt to the mixture, then combine.

In a separate bowl, mix 100 g sugar with lemon zest and softened butter. Stir in oil and vanilla.

Beat in eggs, then mix in gluten free flour blend, almond flour, baking powder, baking soda, xanthan gum, and salt.

Finally, fold in the yogurt until well incorporated.

Pour half of the cake batter into the prepared baking dish, followed by the strawberry mixture, then top with the remaining batter.

Bake in the preheated oven for 45 minutes or until fully cooked.

Allow to cool before serving.