Preheat oven to 350 degrees Fahrenheit.
In a bowl toss the sliced strawberries with 1 tablespoon of all-purpose flour to coat. Set aside.
In a medium size bowl sift together your flour, baking powder, baking soda, salt and vanilla powder (if you are using vanilla extract instead, see next step). Set aside.
In the bowl of your stand mixer beat together the egg yolks and sugar. When well combined, add the ricotta and olive oil. If you are using vanilla extract, add it at this point as well.
With the mixer set to low, add in the flour mixture; you will end up with quite a thick dough. Fold in the strawberries either using a plastic spatula, or by setting your mixer speed to low for a few seconds. You don't want to over-beat at this point so that you don't break apart your strawberries.
Now it is time to beat your egg whites. If you also have a hand held mixer, this is a great time to use it. Otherwise, transfer the dough out of your stand mixer bowl in order to use the stand mixer to beat your egg whites. Beat them on high speed until stiff peaks form; this will take several minutes.
When your egg whites are ready, fold them into your cake batter using a rubber spatula. To finish incorporating them completely, you can once again set your mixer to low speed for only a few seconds to finish.
Grease the sides of your baking pan with a bit of vegetable oil. Pour your batter into the parchment lined 9 inch round cake pan.
Bake in the middle rack of your oven for 55 - 60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool for 5 minutes before removing your cake from the cake pan
Once cooled, dust with icing sugar and serve.