Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Butter a 9-inch springform pan, line the bottom with a round of parchment paper, then butter the parchment as well.
Combine the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set the mixture aside.
Cream the Butter Mixture: In the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and lemon zest until the mixture becomes pale and fluffy.
Add the Eggs and Vanilla: Add the eggs one at a time, mixing after each addition. The mixture may look lumpy at this stage; this is expected. Blend in the vanilla extract.
Add the First Portion of Flour: Mix in half of the prepared flour mixture just until it is combined with the wet ingredients. Avoid mixing longer than necessary.
Incorporate the Ricotta: Add the whole-milk ricotta and mix just until combined.
Finish the Batter: Add the remaining flour mixture and mix only until incorporated. Gently fold the batter with a rubber spatula to make sure everything is evenly distributed.
Fill the Pan: Transfer the batter to the prepared springform pan and spread it into an even layer.
Bake the Cake: Place the cake in the preheated 350°F (175°C) oven and bake until the cake is set, about 45–50 minutes. A toothpick inserted into the cake may come out moist, but it should not have wet batter on it.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge to loosen any portions that may have stuck, then carefully remove the springform ring and continue cooling the cake.
Macerate the Strawberries: Place the diced or sliced strawberries in a medium mixing bowl and toss them with 2 tablespoons of the granulated sugar. Cover and refrigerate while the cake bakes and cools.
Whip the Cream: In a separate medium mixing bowl, use an electric hand mixer to whip the heavy cream until soft peaks form.
Sweeten the Cream: Add the remaining 1 1/2 tablespoons granulated sugar and continue whipping until stiff peaks form. Refrigerate the whipped cream until the cake is ready to serve.
Serve the Cake: Once the cake has cooled, slice it and serve with the macerated strawberries and chilled whipped cream.
