Ingredients:

3 extra large eggs

3/4 cup sugar (150 gr)

1/2 cup milk (125 ml)

1/4 cup plus 1 tablespoon vegetable oil (75 ml)

2 1/3 cup flour (300 gr)

1/2 cup plus one Tbsp corn starch (75 gr)

Zest from one lemon

3 tsps baking powder 

Pinch of salt

1 container (1 lb) ripe strawberries,  cleaned, dried and quartered

Powdered sugar as needed

Make ahead:

1/2 batch of Italian custard, cooled down - recipe here:

https://www.nonnaantoinette.com/recipe/crema-pasticcera

Directions:

Grease and flour a 10 or 11 inch springform round cake pan. Set aside.

Heat oven at 360 F.

Beat eggs and sugar with electric beater until fluffy, about 5 minutes.

Add milk, oil, salt, lemon zest and continue to blend until smooth.

Add flour, cornstarch and baking powder.

Mix on low until well blended and no lumps are visible.

Add cut up strawberries by hand, with spatula.

Pour batter into prepared pan.

Gently spoon heaping tablespoons of cold custard over batter to form a circle halfway between center and outer edge.

Bake for 40 minutes or until top is golden and cake tester comes out dry. 

Sprinkle with powdered sugar before serving.