Preheat oven to 325°F (170°C). Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.

In the bowl of a stand mixer, whisk together sugar and lemon zest by hand until well combined and fragrant. Add butter; using the paddle attachment, beat at medium speed until light and fluffy, 4 to 5 minutes, stopping to scrape paddle and bottom and sides of bowl. Add eggs, one at a time, beating until combined after each addition and stopping to scrape bottom and sides of bowl. Beat in ricotta and vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to sugar mixture, beating until just combined and stopping to scrape paddle and bottom and sides of bowl. Spread batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter to level batter and release any air bubbles.

Bake until golden brown and a wooden pick inserted in center comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.

Clean loaf pan; line with plastic wrap, letting excess extend over all sides of pan.

Using a serrated knife, level top of cooled cake as needed. Carefully cut cake horizontally into 3 layers.

Spread one-third of Whipped Mascarpone (about 1 cup or 180 grams) into bottom of prepared pan. Top with a cake layer. Spread half of Roasted Strawberries (about ⅓ cup or 65 grams) onto cake layer. Repeat layers with remaining Whipped Mascarpone, remaining cake layers, and remaining Roasted Strawberries, ending with cake. Fold excess plastic wrap over cake to cover, and refrigerate for at least 1 hour before serving, preferably overnight.

When ready to serve, uncover cake, and invert onto a serving plate. Gently remove and discard plastic wrap. Smooth top and sides of cake with a small offset spatula, if desired. Serve with fresh strawberries. Refrigerate in an airtight container for up to 3 days.

Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with foil.

On prepared pan, toss together strawberries and sugar until combined; spread in a single layer.

Bake, stirring every 10 minutes, until berries are very soft and fragrant and juices have slightly thickened, 30 to 35 minutes. Let cool completely on pan on a wire rack.

Scrape strawberries and any juice into the work bowl of a food processor, and pulse until smooth. Cover and refrigerate until ready to use.