Butter (for pan)
1/2 c. (1 stick) unsalted butter, room temperature
1 c. sugar
2 eggs
1 2/3 c. all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 c. plain yogurt
1 tsp. baking soda
1 tbsp. brandy
Powdered sugar

Preheat oven to 350 degrees. Butter 9" square pan. Beat 1/2 cup butter in large bowl of electric mixer at high speed until fluffy. Add sugar and beat 5 minutes. Reduce speed to medium and beat in eggs, 1 at a time. Sift flour, baking powder and salt. Mix yogurt with baking soda. Reduce mixer speed to low. Beat flour and yogurt mixtures alternately into butter mixture. Increase speed to high, add brandy and beat 1 minute. Turn batter into prepared pan. Bake until cake is golden and springs back when lightly touched, 35 to 40 minutes. Cool in pan on rack 5 minutes, then invert onto rack. While still warm, sift powdered sugar over.

Let cake cool completely. To serve, cut into diamond shaped pieces. Pipe or spoon dollop of whipped cream over each and top with strawberry. Makes 12 servings.