3/4 - cup flour
1-1/3 - cups sugar, plus 2 tablespoons
10 - eggs, separated
1-1/2 - teaspoons vanilla
1-1/2 - teaspoons cream of tartar
3/4 - cup lemon curd
1 - pint strawberries, stemmed and sliced (and more for cake decorating if desired)

• Lightly butter bottom of the 3-quart slow cooker. Cut parchment paper to fit the bottom of the slow cooker and place inside. 
• Do not grease the sides of the stoneware.
  
• Sift the flour and the sugar together and set aside.
  
• Using a hand mixer, whip the egg yolks on high speed for 3 to 5 minutes or until thick and pale ribbons form from beater. Set aside.
• Beat egg whites until foamy and add cream of tartar and 2 tablespoons sugar until thick, glossy, and holds a peak but is not dry. 
• Pour egg yolks on top of the egg whites and carefully fold in by hand, maintaining as much volume as possible.
• Sprinkle in 1/3 of the flour mixture and continue to fold in and incorporate. 
• Fold in additional flour in thirds until fully incorporated. Do not over mix.
  
• Spread batter over the bottom of the slow cooker and cook on HIGH for 2 hours. 
• Remove stoneware from slow cooker and place on highest shelf possible of a preheated 325°F oven.
• Cook until center is cooked and top is golden brown. Let cool. 
• Loosen sides of cake from stoneware and invert.
  
• Horizontally cut cake in half, spread top, and bottom center with lemon curd. 
• Place sliced strawberries on top of bottom and place top of cake on top of bottom. 
• Frost sides with buttercream and then top with buttercream. 
• Garnish with edible flowers or fresh strawberries around edge of cake. 
• Keep refrigerated.

1/2 - cup sugar
1/4 - cup water
3 - drops lemon juice
2 - sticks butter, room temperature
5 - egg yolks
1 - lemon, peeled grated and juiced

• In a saucepan, cook the sugar, water and lemon juice to 220°F. 
• Cream the butter and transfer to another bowl.
  
• Beat the yolks until thick and pale in color.
• Continue beating and pour in sugar syrup quickly.
• Continue beating until mixture is cooled to 80°F.
  
• Beat in half the butter. 
• Beat in the lemon peel and lemon juice. 
• Add remaining butter and beat until incorporated, thick and creamy.