Whisk rice flour, cornmeal, 1/4 cup sugar, baking powder and salt in a large bowl.
Heat milk and butter to a simmer.
Pour hot milk mixture over the dry ingredients and whisk together. Let rest for a few minutes to cool slightly and whisk in egg. Mixture should resemble a thick pancake batter. If still very stiff, add 1/4-1/2 cup milk at this point.
Pulse strawberries with remaining 1 tsp of sugar in a food processor to a small chop and stir into batter.
Heat griddle to 375 degrees and grease generously with butter.
Ladle 2 ounces of batter onto griddle for each cake, cook until bubbling and starting to look dry along the edge, about 2-3 minutes.
Flip and cook on the other side about 2 minutes more until nicely browned and cooked through. Repeat with remaining batter. Serve two cakes with a dollop of yogurt.