Wash the lemons and grate them dry. Peel the zest in zests. Use remaining lemon for other purposes. Separate eggs. Chill the egg white. Whisk egg yolks and 110 g sugar with the whisk of the hand mixer for about 5 minutes until creamy.
Add oil and limoncello bit by bit while stirring. Carefully fold in flour and lemon zests. Beat the egg whites and 1 pinch of salt until stiff, adding 70 g of sugar until the beaten egg whites have a slight peak.
First fold approx. 1/3 beaten egg white into the dough, then carefully fold in the rest. Wash, clean and halve the strawberries. Put half of the dough into a greased springform pan (20 cm Ø), spread strawberries on top, add the rest of the dough and smooth it down.
Sprinkle 1 tablespoon of sugar on the surface. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Remove the cake from the oven, let it cool down on a cake rack, remove from the tin and cut into pieces.