Preheat oven to 180'C/160'C fan-forced. Grease a 22cm bundt pan.
Using an electric mixer, beat butter, zest, caster sugar, eggs, flour and yoghurt on low speed until just combined. Increase speed to medium and beat until pale and creamy.
Fold in 1 cup berries.
Spoon mixture into pan and smooth surface.
Bake for 50 minutes or until a skewer inserted into cake comes out clean. Stand in pan for 10 minutes before turning out onto a wire rack to cool completely.
Meanwhile, halve any remaining strawberries. Combine berries, and half the icing sugar in a bowl. Stand aside until required.
Dust cake with remaining icing sugar and top with berry mixture. Serve immediately.