• Keep the oven to preheat for 350 degrees. Take a 9-inch springform pan and butter it, and get some parchment paper and butter parchment, line bottom with a round of parchment.
• Take a medium-sized mixing bowl and pour flour, baking powder and salt together and whisk together; keep it aside.
• Cream together lemon zest, sugar, butter until it becomes pale and fluffy in a bowl of an electric stand mixer.
• Blend all the eggs at a single time and afterwards stream a vanilla.
• Stream half of the flour mixture and blend it until it is wholly combined, stream some ricotta and again mix it to the point it is fully incorporated.
• Now take the last half of the flour mixture, pour and blend it until it is fully combined. Softly fold the batter to make sure the ingredients are completely added.
• Stream the batter into the ready springform pan and roll out an even layer. Bake it in the preheated and all-ready oven, until the cake is completely set, for about 45 - 50 minutes.
• Allow the cake to get cool for 10 minutes, then take a knife and run throughout the corners edges to loosen any edges stuck up slightly; take out springform ring and consistently let it cool.
• Slice and create an artistic culinary of macerated strawberries and whipped cream once it is cool.

Macerated Strawberries

• Take a medium-sized mixing bowl, stream two tablespoons of the sugar along with some strawberries. Give it some rest in the refrigerator.
• Use an electric hand mixer to whip heavy cream in a separate medium-sized bowl until it soft peaks form.
• Stream 1 1/2 tablespoons sugar and whip it to the point the stiff peaks form. Serve when the cake is ready, and store it in the refrigerator.