Preheat the oven to gas 180ºC/160ºC fan
Melt a tablespoon of butter in a pan or microwave and using a pastry brush, brush the melted butter into the tin. Dust the tin with flour. Dusting the tin with flour will help show if you missed any bits.
In a mixer or by hand cream the butter and sugar until light and fluffy.
Add the eggs one at a time and mix well.
Pour in the yoghurt and mix in well.
In a separate bowl, measure and sieve out the flour, bicarbonate of soda and salt.
Sieve in the flour in a bit at a time. Mix this slowly until all the flour has disappeared.
Pour just over half the mix into the greased and floured tin. Lightly tap the tin on a hard surface to get rid of any air bubbles.
Spoon in a ring of the strawberry and prosecco mix. Try to just scoop out the strawberries and not any liquid.
Pour the rest of the cake mix over the top.
Bake in the centre of the oven for about 1 hour 15 minutes and until a skewer comes out clean. (The cake will start to pull inwards away from the metal tin when it’s done.)
Leave the cake to cool before removing from the tin and placing the other way up on a cooling wrack.