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Wash 3 cups fresh strawberries under running water to remove any remaining dirt. Remove the green hulls and leave the strawberries in a colander to drain.
Grease a baking pan with ½ Tablespoon butter or other solid fat, then dust it with 2 Tablespoon fine breadcrumbs or plain flour.
Crack the room-temperature 3 medium eggs into a large bowl. Using a hand mixer fitted with the whisk attachment, beat the eggs until foamy. Gradually add 1 cup granulated sugar while increasing the speed. Be patient; this process takes about five minutes. Don't hesitate to set the mixer to a higher speed.
Reduce the mixer speed to the minimum. Gradually add 2 ¼ cups all-purpose flour mixed with 1 teaspoon baking powder and 1 cup heavy cream to the beaten egg foam, stirring continuously. Finally, add 1 Tablespoon lemon zest.
Pour the semi-liquid batter onto the prepared baking pan. Evenly cover the batter with the drained strawberries.
Place the bublanina in an oven preheated to 340 °F. Bake for 30 minutes, or until the surface turns golden brown.
Let the bublanina cake cool, then cut it into 3-inch (7 cm) squares. Sprinkle with 2 Tablespoons powdered sugar and serve.