First, wash the strawberries, cut them into small pieces, sweeten them and put them aside so that they can draw liquid. Later then put them in a sieve so that the liquid can drain off and the strawberries are reasonably dry.
Collect the strawberry juice! For the batter, mix the ingredients together as usual.
Pour the batter into a lightly greased and breadcrumbed 26 cm springform pan and bake in a preheated oven at 175° convection oven for about 45 minutes. The time may vary depending on the oven, so it is advisable to test with a stick.
In the meantime, whip the cream and chill. To do this, mix all the ingredients together on low speed with a hand mixer for about 1 minute, then beat on high speed for 3 to 5 minutes, always adding air well until the cream has reached a fine consistency. Now the base is ready baked and cooled.
It remains in the springform pan. Now spread the cream on the base, which in turn is covered with the strawberries from the sieve. Now cook the cake glaze according to the instructions, using the collected strawberry juice, adding the strawberry syrup and water until you have the right amount of liquid.
Add stevia to taste until nice and sweet. When the glaze boils, we take it off the heat, let it cool just briefly, and spread it over the strawberries with a soup spoon so that the strawberries are well covered. Then the cake goes into the refrigerator where it should stand for at least 3 hours.
The next day the cake tastes much better.