Instructions:

• 200 g All-purpose flour
  First, thoroughly grease a fluted fruit tart pan and dust with flour. Preheat your oven to 180°C (350°F) top/bottom heat.
• Insert the whisk attachment into the mixing bowl before adding the ingredients.
• 130 g Margarine, 100 g Granulated sugar, 1 packet Vanilla sugar
  Add the margarine, sugar, and vanilla sugar to the mixing bowl and cream for 2 min / Speed 4. Scrape down the sides of the bowl with a spatula.
• 3 Eggs
  Next, add the eggs and beat until light and fluffy for another 2 min / Speed 4.
• Remove the whisk attachment.
• 200 g All-purpose flour, 1 tsp Baking powder, 2 tbsp Milk, 1 pinch Salt
  Finally, add the remaining ingredients—the flour mixed with baking powder, milk, and salt—and fold together for 15 sec / Speed 4. Pro tip: Sift the flour and baking powder together beforehand for an ultra-tender crumb!
• Pour the batter into the prepared pan, smooth the top, and bake on the rack in the lower third of the oven for 20–25 minutes. Mine was perfectly baked right at the 20-minute mark! You can do a toothpick test to check: insert a toothpick into the center of the cake—if it comes out clean, it's ready. If wet batter clings to it, pop it back in for a few more minutes.
• Immediately invert the cake base onto a wire cooling rack lined with parchment paper and let it cool completely.
Pro Tip: If you're using a tart pan with a removable bottom, simply press the base out of the outer ring and let it cool right on the base plate. You can even serve the cake right on it!
• 700 g Fresh strawberries
  While the cake cools, wash and dry the fresh strawberries, then hull them.
• 700 g Fresh strawberries
  Depending on how you want to decorate your cake, leave the strawberries whole, cut them in half, or slice them into smaller pieces.
• 200 ml Heavy whipping cream, 1 packet Whipped cream stabilizer, 50 g Granulated sugar
  Now, let's make the cream! Add the heavy whipping cream, whip stabilizer, and sugar to a mixing bowl, then whip with a hand mixer until stiff peaks form.
• 150 g Cream cheese
  Gently fold the cream cheese into the whipped cream using a rubber spatula.
• 700 g Fresh strawberries
  Spread the cream mixture evenly over the cooled cake base and arrange your fresh strawberries on top.
• 700 g Fresh strawberries, 1 packet Red cake glaze packet, 250 ml Red fruit juice, 2 tbsp Granulated sugar
  For the red glaze, combine the glaze packet with 2 level tablespoons of sugar and 250 ml of red fruit juice in a small saucepan. Bring to a boil while stirring continuously according to the package directions, letting it bubble briefly. Working quickly, use a tablespoon to spoon the glaze over the strawberries, starting from the center out, and let it set.
Pro Tip: You don't have to use all the glaze if it feels like too much!
• Chill in the refrigerator until ready to serve.