1. Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with olive oil and line with parchment paper.
2. In the bowl of an electric mixer set on high, beat 1 cup sugar, the eggs, and lemon zest until pale and fluffy, about 5 minutes.
3. With the mixer still running, slowly drizzle in the oil and beat until combined, about 2 minutes.
4. Reduce speed to low, and add milk, lemon juice, and vanilla, mixing until just incorporated.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
6. Transfer the batter to the prepared pan, tapping it against the counter to smooth it out. Sprinkle the top with the remaining 2 tablespoons sugar.
7. Bake for 40 to 45 minutes, until a knife inserted into the center comes out clean.
8. Cool for 15 to 20 minutes, then invert onto a plate and let cool completely.
9. In a small saucepan, bring honey to a low boil, remove from heat, and steep chamomile tea bags for 10 minutes.
10. Remove tea bags and add the strawberries, tossing to combine with the honey.
11. In a food processor, combine ricotta and honey, pulsing until smooth. Add lemon juice and zest, pulsing to combine.
12. Serve the cake dolloped with whipped ricotta and the strawberries on top.
