• Preheat the oven to 350 degrees F (175 degrees C).

To prepare the loaf pan:

• Cut or fold a piece of parchment paper to fit the inside of the loaf pan, making sure to leave two "wings" of paper on the sides of the pan for lifting the cake out after baking. Hold the paper in place in the pan using baking clips (optional).

  OR spray the inside of the loaf pan liberally with baking spray.

  Set the prepared pan adise.

To prepare the strawberries:

• Using a paring knife to hull and dice the strawberries into small pieces. Place the diced strawberries into a small bowl and toss them lightly with 1 tablespoon of flour. Set aside.

To prepare the cream cheese center:

• In a small bowl, stir together the softened cream cheese, heavy cream, almond extract and 1 teaspoon of orange zest until fully combined with little or no lumps. Set Aside.

To make the cake batter:

• In a large bowl (using a hand mixer or stand mixer with the paddle attachment), cream together the butter and sugar until light and creamy (approximately 5 minutes), making sure to scrape down the sides of the bowl occasionally.
• Add the eggs, orange zest, orange juice, Greek yogurt, and vanilla extract to the butter and sugar mixture and blend until fully combined, scraping down the sides of the bowl as needed.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the dry ingredients into the wet ingredients, in ⅓ increments, blending lightly between each addition of flour as to not overbeat the cake batter.
• When the flour is fully incorporated (the batter will be thick), use a wooden spoon or spatula to gently fold the prepared strawberries into the batter, making sure to distributed the berries as evenly as possible throughout the batter.
• Spoon half of the orange and strawberry cake batter into the prepared loaf pan making sure to spread the batter in an even layer, and into the four corners of the pan.

  Spoon the cream cheese filling evenly over the bottom layer of cake batter, trying not to let the cream cheese filling touch the sides of the pan, if possible.

  Spoon the remaining cake batter (the top layer of the cake) over the cream cheese layer.

  Gently spread the top layer of cake batter evenly in the pan, making sure to spread it into all for corners and to cover the cream cheese layer completely.
• At this point, you can remove the metal clips (if using), and place the filled loaf pan onto a baking sheet (optional) for easier transporting to and from the oven.
• Bake the cake on the center rack of the preheated oven for 45-50 minutes, and after that time, check on the color of the cake.

  If the cake looks too brown (it still has more time in the oven) cover it loosely with foil and return it to the oven to complete the baking.

  *Note - the foil is to prevent the cake from over-browning (or the top burning) before it is fully baked. This is an optional step only IF needed.

  Return the cake to the oven (with or without foil) and continue baking for the remaining time (approximately 40 minutes) or until a cake tester inserted into the center of the cake comes out clean, or the top of the cake has nicely domed, without a center divot.
• Remove the cake from the oven and allow to cool within the pan for at least 10 minutes.

  After 10 minutes (only if using parchment paper), lift the cake from the pan using the two "wings," and gently place the cake onto a rack to cool completely before glazing.

  If NOT using parchment paper, allow the cake to cool completely in the pan (for at least 90 minutes) before gently turning it out of the pan. Once out of the pan, invert the cake and cool it additionally (if needed) on a cooling rack before glazing.

To make the glaze:

• Sift the confectioners sugar into a medium-size bowl. Whisk in the orange juice, orange zest, and salt until the glaze is smooth with a thin yet runny consistency.

To decorate the cake:

• Spoon (or drizzle) the glaze over the completely cooled cake allowing the glaze to drip down the sides of the cake and onto the platter.

  Garnish the glazed cake with thin orange slices and sliced strawberries, if desired.