Step 1

Preheat the oven to 350°F (180°C). Cut a 13-inch (33-cm) circle of parchment and ease it into an 8-inch (20-cm) cake pan. The sides will be wavy, which gives the cake its crenulated edge. Spritz the paper with baking spray.

Step 2

In a medium bowl, whisk the flour, pistachio flour, baking powder, and salt together.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, rub the zest into the sugar with your finger tips to release the oils. Add the butter and beat on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl as needed.

Step 4

Reduce the speed to "stir" on a stand mixer or low on a hand mixer and add the eggs, one at a time, mixing until incorporated, about one minute each.

Step 5

Add the dry ingredients in three additions, alternating with 2 additions of the milk, beating on medium-low speed until each addition is fully incorporated. Scrape down the sides of the bowl as needed.

Step 6

Fold in the 1/2 cup coarsely chopped pistachios.

Step 7

Spread half of the batter into the prepared pan and smooth with a spatula. Tile the strawberry slices so they cover the cake in one layer. Top with the remaining batter, and smooth the top.

Step 8

Bake until the cake is golden brown, the top looks dry, and a cake tester inserted into the center comes out clean, 30 to 35 minutes.

Step 9

Remove the cake from the oven and place the pan on a cooling rack for 10 minutes.

Step 10

Carefully lift the cake and parchment shell from the pan and return it to the cooling rack. Cool completely. Gently pull down the parchment to release the cake.

Step 11

In a small bowl, whisk together the confectioner's sugar and reserved lime juice, then drizzle it over the top of the cake. If your glaze is too thick, add more lime juice or water to achieve the desired consistency.

Step 12

Sprinkle the 1/4 cup coarsely chopped pistachios on top of cake, if desired.