Preheat your oven to 200°C / 400°F. Butter and flour a deep dish 9-inch pie plate.
In a large bowl, whisk together 1 cup yogurt, 1/2 cup milk, 2 eggs, and 1/4 cup melted butter. Whisk in 1 teaspoon of vanilla extract.
Place a mesh sifter over the wet ingredients and add 1 1/2 cups whole wheat pastry flour, 1 cup all purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, and half a teaspoon of salt.
Gently tap the sifter against your hand or the side of the bowl, and sift the dry ingredients directly over top of the wet ingredients.
Using a wooden spoon, stir the wet and dry mixture until just combined.
Spoon batter into the prepared baking dish. Top the cake batter with half a bath of balsamic baked strawberries, reserving the rest of the strawberries and their juices for serving.
Bake for 30-25 minutes, or until a skewer inserted in the center of the cake comes out clean.
Allow the cake to cool to room temperature before slicing, and then serve with the remaining roasted strawberries.