In a large bowl, whisk 1 1/2 cups flour, 1 cup sugar, 2 tsp baking powder and 3/4 tsp salt until combined.
In another bowl, whisk 3 eggs, 1 1/2 cups ricotta cheese and 1/2 tsp vanilla until smooth and incorporated. Fold into your dry ingredients just until combined (do not over mix).
Fold the 1/2 cup melted butter and 1 cup strawberries into batter. Transfer the batter into your prepared pan and bake for 30-40 minutes or until the cake is starting to brown at the edges and a toothpick inserted in the centre comes out clean.
Allow to cool for 20 minutes before removing from pan. Serve with whipped cream and extra strawberries on top (optional).
You can use frozen strawberries or raspberries or blackberries if they’re your favourite.
You can also make this cake up to 2 days ahead. Just store tightly wrapped in the fridge then bring down to room temperature just before serving (though it's also delicious chilled!).