Preheat the oven to 180 C (350 F), line a baking tray with baking paper. Slice each strawberry into 3 or 4 slices.
In a large bowl, combine the flours, baking powder, salt and sugar. Add the butter to the bowl and use your fingertips to rub the butter into the dry ingredients until it’s mostly fine-textured with some pea-sized lumps of butter remaining.
Make a well in the middle of the ingredients and crack in the eggs and add the yogurt. Stir together just until you’ve mixed in most of the flour but there are still floury patches remaining. This is a very moist, soft dough!!
(See pics above for this step!) Dust a clean work surface well with flour and tip the contents of the bowl out onto it. Dust the top of the dough with more flour and roll it out into a rectangle roughly 40 x 20 cm (you should really be able to pat the dough out with your hands given how soft it is, in fact!). Lay half of the sliced strawberries down the middle third of the dough. Fold the left third of the dough over the top of the strawberries to cover them. Lay the rest of the strawberries onto the flap of dough you just folded over. Fold the right third of the dough over these strawberries to cover them. You should end up with alternating layers going: dough, strawberries, dough, strawberries, dough.
Cut into 8 equal rectangles using a large knife or bench scraper. Spread them out over the baking paper so they aren’t touching. Brush the tops of the dough with a little yogurt and sprinkle with the extra sugar. Bake for 20-25 minutes until dark golden. Serve warm.