Preheat your oven to 350°F (or use convection if available).

Line the bottom of a 9x3-inch springform pan with parchment paper and grease the sides.

In a medium bowl, whisk together the flour and baking powder.

In a large bowl, combine the sugar, melted butter, and eggs. Beat on medium-high speed for about 2 minutes until smooth.

Mix in the Greek yogurt and vanilla extract, then beat for another minute until fully combined.

Gradually add in the flour mixture, about a cup at a time, mixing gently until just combined.

Chop a third of the halved strawberries and fold into the batter.

Pour the batter into the prepared springform pan and spread evenly.

Place the remaining halved strawberries, cut side down, on top of the batter, and sprinkle the blueberries over them.

Bake in the oven for 50 to 60 minutes, checking with a toothpick for doneness.

Let the cake cool on a wire rack for about 40 minutes before releasing it from the pan.

Dust with powdered sugar and serve, optionally with whipped cream or vanilla ice cream.