Preheat oven to 350F and oil (with olive oil) a 9” cake pan. Note - you could use muffin tins here for those crispy edges.
Mix all dry ingredients together in a bowl.
Create a well in the flour mix and add eggs, oil, and milk. Whisk into the flour mixture.
Add lemon zest and whisk/stir until completely combined and there are no lumps.
Pour half of batter into prepared pan. Place 2/3 of the strawberry halves cut side down on the batter. Cover with remaining batter. Place remaining strawberries on top. Some of the lower strawberries will float up, so avoid placing another strawberry directly on top of those.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Allow to cool for at least 10 minutes before slicing and eating. Is also just fine at room temperature but if stored in the fridge, it gets a little too dense unless heated back up.