Hull and quarter strawberries; place in a medium bowl. Add sugar, 1 teaspoon lemon rind, and juice; toss well. Set aside.
Spray a 12-inch cast-iron skillet with cooking spray. Place in oven; preheat to 450°F.
Combine cornstarch, milk, flour, eggs, egg white, remaining 1 teaspoon lemon rind, and 1 tablespoon butter in a blender; blend until smooth.
Once oven is preheated, remove pan. Add remaining 11⁄2 tablespoon butter to pan; swirl to coat. Add batter to pan; place pan in oven. Bake at 450°F for 20 minutes or until batter is very puffed and deeply browned. Remove from oven. Top with strawberry mixture; sprinkle with nuts. Slice into quarters; serve immediately.
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