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Butter an 11-inch (28 cm) tart pan and preheat the oven to 350°F (180°C)*.
Add the breadcrumbs to the pan and spread them around to coat.
Sift all the dry ingredients together in a large bowl and mix.
Add the wet ingredients.
Mix until combined. Make sure to avoid overmixing the batter, some clumps are fine.
Pour the batter into the baking pan. Bake for 25 - 30 minutes, or until a wooden skewer inserted in the centre comes out clean.
Let the cake cool in the pan for a few minutes before flipping it upside down onto a wire rack to cool completely.
When the cake has cooled and you're ready to serve, then slice the strawberries and add them on top.
Optionally, create an agar coating. Add the water, sugar, and agar to a saucepan. Bring to a simmer and cook for 2 - 3 minutes.
Remove from the heat and allow to cool slightly, but not too much as the mixture begins to harden as it cools. Evenly spoon the agar mixture over the strawberries to give a glossy finish.
Slice the cake, plate, and add whipped cream if desired. Enjoy!