Preheat the oven to 350 degrees F.
In a large bowl, whisk together flour, baking powder, baking soda, salt and ground ginger.
In the bowl of a stand mixer set on medium speed (or in a large bowl, using a hand mixer), beat unsalted butter and sugar until fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Turn the mixer to low speed and beat in the flour mixture alternately with the yogurt, beginning and ending with the flour mixture. Do not overmix. Stir in sliced strawberries. The batter will be very thick.
Coat 1 1/2 muffin tins (18 cups) with cooking spray. Fill each cup two-thirds full with batter. Sprinkle each muffin with turbinado sugar.
Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking.
Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack.