¾ cup flour
1 1/3 cup sugar, plus 2 Tbs
10 eggs, separated
1 1/2 tsp vanilla
1 1/2 tsp 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 stoneware. Cut parchment paper to fit the bottom of the stoenware 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 3-5 minutes until thick and pale ribbons form from beater. Set aside. Beat egg whites until foamy and add cream of tartar and 2 Tbs. 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 overmix. Spread batter over the bottom of the stoneware 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 stone