Strawberry Cake Excellence

I've spent years making this cake so that I can love it as much as I love summer strawberries. Here's my tips:

1) Bake it in a springform pan. Edges get crispy, won't go soggy when you store it

2) Do 1/4 cup of fun flour like buckwheat or teff or semolina. Have yet to find barley flour.

3) Make it with a flax seed egg (1 Tbsp ground flax + 3 Tbsp water/milk + 15 min) This is more out of necessity but the flax also brings some texture