Rinse the strawberries thoroughly, then remove the green leaves and cut the strawberries in half or quarters lengthwise, depending on their size. Place the chopped strawberries in as shallow a baking dish as possible and sprinkle evenly with sugar. After 2 to 3 hours, the strawberries should have released enough juice for the glaze, about 100 ml. Drain this juice through a sieve. If there is not enough strawberry juice, supplement with water to 100 ml. Then drain the strawberries.
Preheat the oven to 180 °C.
For the dough, cream the room-warm butter with sugar and vanilla sugar, gradually add the eggs and then the salt. Grate the lemon zest (only the yellow!) and mix in. Finally, add the flour mixed with the baking powder and the cornstarch. Mix thoroughly on medium speed until a creamy batter is formed.
Butter a fruitcake pan and dust with a little flour, then spread the batter evenly in the pan – all the way to the scalloped edge. Irregularities are not a problem, as the batter will spread properly in the mold on its own once it gets hot in the oven. Bake at 180 °C for 20 minutes, until the bottom of the dough is golden brown. Let cool in the pan for about 10 minutes, then carefully turn out onto a cooling rack and let cool completely.
Top the pastry case evenly with the drained strawberries and place in the refrigerator – the cooler the strawberries are, the faster gel
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