Preheat the oven to 350°F. Grease an 8" springform pan and set aside.
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with the cream cheese until smooth. Add the sugar and beat until incorporated. Add the yogurt, milk, and vanilla extract and beat until incorporated. Add the dry ingredients and mix on low speed until just combined. Fold in the strawberries.
Transfer the cake batter to the prepared pan. Use your hands to press into an even layer. The batter will be thick. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan before releasing and serving.
If you don't have a springform pan, an 8" round cake pan will work, too.
If using frozen strawberries, do not thaw before adding to the cake batter.