Preheat the oven to 350°F (175°C) and generously butter a 9-inch round or square baking dish.

In a medium bowl, whisk together eggs, sugar, vanilla, and salt until smooth. Gradually add flour, whisking to avoid lumps. Slowly pour in the milk while whisking to create a smooth batter.

Arrange the strawberries evenly in the prepared baking dish. Sprinkle 2 tablespoons sugar and lemon zest over the strawberries if using.

Pour the batter over the strawberries, ensuring they are mostly covered.

Bake for 35–40 minutes, or until the flaugnarde is puffed, golden, and set in the center. A toothpick inserted should come out clean.

Allow to cool slightly before serving. Dust with powdered sugar or serve with whipped cream if desired