Preheat oven to 350 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and lemon zest until pale and fluffy.
Mix in eggs one at a time (mixture will appear lumpy), blend in vanilla.
Add in half of the flour mixture and mix just until combined, add ricotta and mix just until combined.
Add in last half of the flour mixture and mix just until combined. Gently fold batter to ensure ingredients are evenly incorporated.
Pour batter into prepared springform pan and spread into an even layer. Bake in preheated oven until cake is set (a toothpick can come out moist but no batter), about 45 - 50 minutes.
Let cake cool 10 minutes then run a knife around edge to loosen any edges that may have stuck slightly, remove springform ring and continue to let cool.
Once cool, slice and serve with macerated strawberries and whipped cream.
In a medium mixing bowl toss strawberries with 2 Tbsp of the sugar. Cover and let rest in refrigerator while cake is baking and cooling.
In a separate medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form.
Recipe source: Cooking Classy