I made this delicious light and airy strawberry cake on Easter Sunday. It's really a cross between a cake and a tart. The base has the look and texture of a soft and golden spongecake, yet you spoon the filling on top as you would with a tart. I used a nostalgic and old-fashioned fluted 10 inch "Mary Ann" pan (sometimes called flan pan), which has an indentation in the center. When inverted it allows you to fill the cake with fruits, ganache, lemon curd, custard, or whipped cream.