1. Preheat the oven to 180°C (350°F). Line a 23cm baking tin with a loose bottom* with baking parchment and grease lightly. Wash and dry the strawberries, remove the green parts and cut them in half. Set aside.

2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the ricotta, vanilla extract, lemon zest and juice, and mix until very well combined. In a separate bowl, combine the flour with baking powder, baking soda, and salt. Add these dry ingredients to the large bowl and fold them in with a rubber spatula* – do not overmix.

3. Transfer the cake batter to the prepared baking tin and distribute it evenly, smooth out the top. Add the halved strawberries on top and sprinkle everything with some coarse sugar. Bake the cake in the preheated oven for about 45-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down completely on a wire rack. When cooled, dust with some confectioners’ sugar (optional). Serve with whipped cream or vanilla custard.