Fresh Strawberry Cream Cheese Cake

Preheat oven to 350°F (175°C). Butter and flour a 9-inch springform pan or coat with nonstick cooking spray. Set aside.
In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth and creamy.
Add ¾ cup sugar and continue mixing until light, fluffy, and well combined.
Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and Greek yogurt until just combined.
Gradually add the dry ingredients and mix on low speed until no streaks of flour remain. Do not overmix.

Pat the strawberries dry with a paper towel before adding to the batter to prevent excess moisture and keep the cake light and fluffy.

Gently fold in 1½ cups chopped strawberries. Spread the batter evenly into the prepared pan.
Top with 1 cup halved strawberries and sprinkle with ¼ cup sugar.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and sprinkle with 1 tablespoon granulated sugar.
Let the cake cool in the springform pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing.