Line a 10-inch springform pan with parchment paper and preheat the oven to 350°F.
Wash and hull the strawberries, then halve them.
In a bowl, mix the flour, pudding mix, baking powder, and lemon zest together.
Separate the eggs and set the egg yolks aside. In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and vanilla extract, while continuously beating.
Gradually whisk in the egg yolks and oil.
Fold in the flour mixture in two batches, mixing gently until just combined.
Pour the batter into the pan and arrange the strawberries on top.
Bake for 50 minutes. Don't forget to test for doneness with a toothpick or cake tester!
Optional: After cooling, dust with powdered sugar.
