Combine the flour, sugar, and a pinch of salt in a mixing bowl. Add the cold butter pieces and use a pastry cutter or fingers to cut in until the mixture resembles coarse crumbs. Add one beaten egg and mix until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 cup unsalted butter, 2 large egg
Preheat the oven to 375°F (190°C). Remove the chilled dough from refrigerator and roll out on a lightly floured surface to about 1/8-inch thickness. Transfer to a 9-inch tart or springform pan, pressing into the edges. Trim excess dough and dock the bottom with a fork. Bake for 15 minutes or until lightly golden.
While the crust bakes, toss the prepared strawberries with sugar and cornstarch in a bowl. Add lemon zest and lemon juice; stir until well combined. Let sit for 10 minutes to macerate and thicken slightly.
1 pint strawberries, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, Zest of 1 lemon lemon zest, 1/4 cup lemon juice
Pour the strawberry filling into the pre-baked crust, spreading evenly with a spatula. Bake the assembled cake for an additional 20-25 minutes, until the filling bubbles and the crust is golden brown.
Remove from oven and allow to cool for at least 30 minutes. The filling should set with a glossy surface, and the crust will be crisp and crackling at the edges.
Serve slices of the cake garnished with additional fresh strawberries or lemon zest if desired. Enjoy the contrasting textures of a crunchy crust and juicy, tangy filling.
