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Preheat the oven to 180°C.
Grease and line a 23cm round cake tin.
In a large bowl, combine the sugar with the lemon zest. Use your fingers to rub the lemon zest into the sugar until damp and fragrant.
Add the eggs and whisk until combined, followed by the lemon juice, vanilla, olive oil and yoghurt.
Add the polenta, almond meal and flour and whisk until just combined.
Pour into the prepared cake tin and bake for 35-40 minutes, until a skewer inserted into the middle comes out clean.
Leave to cool in the tin for a few minutes, then invert onto a rack to cool completely.
Meanwhile, combine the strawberries with the vanilla, lemon juice and zest and sugar in a small bowl and toss to coat.
Arrange in a single layer in a small baking tray and bake in the preheated oven for 20 minutes or until the liquid is syrupy and the strawberries are soft but still holding their shape.
Dust the cake with icing sugar and serve with natural yoghurt and the roasted strawberries.