In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside

Cream the olive oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon zest.

Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.

With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.

Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

In a medium saucepan, combine the strawberries, lemon zest, lemon juice, basil and sugar. Cook over medium heat, stirring occasionally, until the strawberries are soft and the juices start to boil.

Remove from the heat and puree in a blender until smooth.

Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.

I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.

In a stand mixer fitted with the paddle attachment, combine the butter and mascarpone cheese and beat on medium speed for about 1 minute.

With the mixer on low, gradually add the powdered sugar, one cup at a time, until incorporated.

Keeping the mixer on low, add the cream, lemon extract and salt.

Turn the mixer to medium and beat the frosting for 3-5 minutes, or until it is light in color (almost white) and texture.

To remove air bubbles from the frosting, use a wooden spoon to stir and push out the air bubbles.