• Prepare the strawberries: Wash the strawberries, remove the stems, and slice one-third into thin pieces for decoration. Dice the rest into small cubes, place in a bowl, sprinkle with lemon juice and sugar, mix well, and set aside. Make the batter: In another mixing bowl, beat the room-temperature eggs with lemon zest (photo 1). Gradually add sugar (photo 2) and continue whisking until fluffy. Pour in melted butter (photo 3) and mix well.
  
• Add the ricotta or cottage cheese (photo 4) and whisk until smooth, breaking up any lumps (photo 5). Sift in flour mixed with baking powder (photo 6) and stir gently.
  
• Add the potato starch or cornstarch (photo 7) and fold it in with a spatula (photo 8) until fully combined.

  Gently mix in the diced strawberries (photo 9), making sure they are evenly distributed in the batter (photo 10).
  
• Prepare the baking pan: Grease with butter, dust with flour, and shake off any excess (photo 11). Pour the batter into the pan (photo 12) and smooth the top (photo 13).
  
• Arrange the sliced strawberries on top (photo 14-15), without pressing them in too much to prevent sinking during baking.

  Bake: Preheat your oven to 180°C (350°F) (static mode, no fan) and bake for 40-45 minutes (photo 16).
  

Glaze the cake

• While the cake is still hot, brush the surface with honey (photo 17). The honey will melt and give the strawberries a beautiful glaze.

  Let the cake cool in the pan (photo 18), then carefully remove and serve.