I made this cake today.
No I did not make the cake pictured. I made the recipe, which is here. (Smitten Kitchen’s Strawberry Summer Cake)
My own rendition looked about the same, but had a thicker cake layer and a much darker crust. I used a 9″ cake pan, and the cake was close to overflowing, but not quite.
The edges and top of the cake were caramelized (the top from a liberal sprinkling of sugar) nicely, and I would definitely recommend cramming the top as full of strawberries as possible. Pushing them down into the batter a bit would be good as well, otherwise you may end up with a rather monotonous and thick cake layer.