Preheat oven to 350°F. Prepare both sides of Lamb Pan with vegetable pan spray.
In food processor bowl, grind strawberries into a fine powder. Remove 2 tablespoons; set aside
In large bowl, stir together remaining ground strawberries, flour, baking powder, baking soda and salt.
In large bowl, beat butter and 1-2/3 cups sugar with electric mixer until light and fluffy. Add eggs and egg yolk one at a time, beating well after each. Add vanilla and beat until well combined. Alternately add flour mixture and 3/4 cup chardonnay in three additions, beating until just combined. Spoon batter into bottom half of lamb pan; smooth to edges. Place top pan (with the hole) onto pan. Tie pan together with kitchen twine in two places. Place on cookie sheet.
Bake 50-55 minutes or until toothpick inserted into hole in pan comes out clean.
Cool in pan on cooling grid 5 minutes. Untie pans and remove top pan for 5 minutes. Replace top pan, turn the lamb over, and remove bottom pan for 5 minutes. If cake does not slide out of the bottom pan, gently loosen around edges with a butter knife. Cool cake completely.
While cake cools, heat remaining 3/4 cup chardonnay and 1/3 cup sugar in small saucepan over medium heat, stirring occasionally. Cook until reduced by half. Cool.
In fine-mesh strainer or cheesecloth, combine remaining 2 tablespoons ground strawberries and confectioners' sugar. Brush cooled lamb cake with chardonnay syrup. Dust all over with ground strawberries and sugar. Serve with fresh strawberries.