Preheat oven to 350°F. Lightly grease a 9-inch cake pan and set aside.
In a large bowl, whisk together the dry ingredients (oat flour to salt). Be sure to whisk out any large lumps then set aside.
In a separate large bowl, whisk together the eggs, milk, yogurt, liquid sweetener and vanilla. Add the coconut oil last along with the dry ingredients. Fold everything together until a smooth batter forms.
Transfer the batter to the cake pan and arrange strawberry halves on top. You may have to overlap a few to get them all to fit. Bake in the oven for 10 minutes. After 10 minutes, reduce heat to 325°F and continue to bake for another 45 minutes. The cake should be golden brown and firm when done.
Allow to cool for at least 30 minutes before cutting. Serve with coconut whipped cream and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.