The bubbles are a crisp and refreshing foil to the sweet and moist cake.
Preheat oven to 190°C/375°F. Line baking sheet with parchment paper. Hull and halve a part of the strawberries and place in a large bowl. Slice remaining strawberries and set aside in a separate bowl.
Whisk together honey, olive oil, and some of the salt. Pour over strawberries and mix to coat.
Transfer strawberries to baking sheet and arrange in a single layer. Roast strawberries for approx. 30 - 40 minutes at 190°C/375°F, or until juices thicken. Transfer berries back to mixing bowl, add some of the balsamic vinegar, and toss to coat. Set aside.
Mix together sugar, olive oil, vanilla, and remaining balsamic vinegar. Beat in the eggs well.
In a separate bowl, whisk together flour, baking powder, and remaining salt. Gently fold half of dry ingredients into wet ingredients. Add yogurt, then remaining dry ingredients.
Turn oven down to 175°C/350°F. Brush springform pan with olive oil. Pour half of batter into pan, then top with roasted strawberries and their juices, stopping about half-a-thumb’s length from the perimeter.
Top with second half of batter, then arrange sliced strawberries on top in concentric circles. Bake for approx. 45 min. – 1 hour at 175°C/350°F, or until a toothpick inserted into center of cake comes out clean or with a few moist crumbs.