Combine all ingredients and set aside while the making and baking the cake

In a separate bowl, combine the egg yolks, oil, buttermilk and vanilla

Pour the egg mixture into the flour mixture and mix gently only until smooth - don't overmix

In a stand mixer, add the egg whites to a clean bowl and beat on high until just frothy and then add the cream of tarter. Continue beating on high until soft peaks form and then add the remaining 1/3 cup of sugar slowly, then continue beating on high until firm peaks are formed.

Fold about 1/3 of the egg whites into the flour/egg yolk mixture and then add the remaining egg whites and combine using the fewest strokes possible, using a light touch

Divide the batter equally among the 3 pans (about 10 ounces each) and bake for about 15 minutes or until a cake tester comes out clean. Do not overbake!

Cool the cakes in their pans on a wire rack

Combine the ricotta, sugar, zest (if using), and vanilla gently until smooth (note: the original recipe calls for pureeing in a food processor; however, my ricotta turned very runny and didn't firm up upon refrigeration and so I'd recommend lightly combining by hand)

Grate chocolate and fold it into the mixture (I didn't use this as my daughter doesn't like chocolate :( )

Whip the heavy cream and fold it into the ricotta mixture until just combined

Drain and reserve the juice from the strawberries

Place one cake layer on a cake board or plate and brush top with 1/3 of the strawberries juice then top with 1/3 of the strawberries and 1/3 of the ricotta cream

Repeat with second cake layer

To finish, top the cake with the final layer, brush with juice, and top with strawberries. Reserve the remaining ricotta cream for serving