Preheat the oven to 350°F.

Line a baking sheet with a silicone mat or parchment paper.

Cut off the strawberry stems.

Compile strawberries onto middle of baking sheet leaving no space between each strawberry, but make sure they are not on top of each other.

Roast strawberries for 20 mins.

Grease a 9 in cake pan and set aside.

In a medium sized bowl, combine roasted strawberries (reserve 2-3 strawberries), ricotta, and FirstRate with immersion blender for about 1 minute.

In a large bowl, beat the eggs and yolk with the FirstRate, strawberry extract, lemon juice and lemon zest on high with a hand mixer for about 2 minutes.

Add the strawberry/ricotta mix to egg mixture.

In a separate bowl mix together the dry ingredients: FirstRate, almond flour, baking powder, xanthan gum, salt.

Combine the dry and wet ingredients a little at a time and mix until they are incorporated together.

Pour into the greased pan.

Take the reserved strawberries, slice them and place them in any arrangement on top of the cake.

Bake at 350°F for 35-45 mins until golden brown and toothpick comes out clean.

Allow to cool.