Start by making the strawberry swirl. In a blender, blend together the strawberries, sugar, and lemon juice until smooth (add a splash of water if necessary to blend). Then transfer to a small saucepan and cook over medium low heat until reduced to about half a cup. Let cool and set aside.
Preheat the oven to 350ºF. Grease a 9" springform pan and set aside.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Then add in ricotta, vanilla, lemon zest, and lemon juice until just combined.
In a separate bowl, mix the dry ingredients--flour, baking powder, and salt. Working in batches, add dry ingredients into the wet ingredients. Mix until just combined.
Spread 2/3rds of the batter into the prepared pan and smooth. Then add in dollops of the strawberry puree, saving a bit for the top. Add in the rest of the batter and smooth. Dollop the rest of the strawberry puree on top. Using a toothpick, gently swirl the whole cake. Be careful not to overmix here as you're looking to create swirls, not just turn the whole cake pink.
Bake for 45-55 minutes, until a toothpick inserted comes out clean. Cool completely.
While the cake is cooling, whisk together the lemon juice, powdered sugar, and lemon zest for the glaze. Add a bit more lemon juice or water to get a consistency that is a bit runny. Once the cake has cooled, pour the glaze on top and spread gently with a spoon. Let it set, then top with a few extra strawberries. Slice, serve, and enjoy!
