Grease a 22cm Bundt tin/ring. Next, toss the strawberries with 3 tbsp of the flour and put aside. Sift together the remaining flour, baking soda and salt. Mix in the lemon zest and set aside. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Gently mix the strawberries into the batter. Pour the batter into the Bundt pan. Place in the oven at 170`c and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the icing sugar. Drizzle over the top of the cake and decorate with extra berries and lemon zest.