Make the Base:Preheat oven to 170 °C. In a large bowl, beat 4 eggs with a pinch of salt. Gradually add 100 g sugar with sifting—stop halfway to add 10 g vanilla sugar, then whisk in the remaining sugar. Fold in 100 g flour, 20 g cornstarch, and 5 g baking powder gently to form a light batter. Pour into a greased 16 cm cake dish and bake for 35 minutes. Let cool, then refrigerate for 1–2 hours.

Prepare the Strawberry Swirl:Combine chopped strawberries with 30 g sugar and 10 g cornstarch in a saucepan. Heat on low, stirring until thick. Let it cool completely before swirling into the cream cheese filling.

Whip the Cream Cheese Filling:Whip 200 ml heavy cream with 5 g vanilla sugar and 70 g icing sugar until soft peaks form. In another bowl, beat 400 g cream cheese with 50 g milk until smooth. Gently fold whipped cream into cream cheese mixture.

Enhance with Butter Layer:Beat together 100 g butter, 5 g vanilla sugar, and 70 g icing sugar until creamy. Add 300 g cream cheese and optional food coloring. Fold into the cream cheese layer for added richness.

Assemble the Cake:Place cooled sponge at the bottom of the dish. Spread half the cream filling evenly, swirl in cooled strawberry compote. Top with remaining filling and smooth out. Tap to remove air pockets.

Chill to Set:Refrigerate the cake for at least 30 minutes.

Add Strawberry Glaze and Topping:Soak 10 g gelatin in half of the 70 g water for 5 minutes. Meanwhile, cook the remaining 70 g sugar with the other 35 g water until dissolved. Add bloomed gelatin, cook 1 minute more, and stir in 1 tbsp honey. Let cool to lukewarm. Place fresh strawberries atop the cake, pour glaze over gently, and refrigerate for 2–3 hours until fully set.

Can I use a larger pan?Yes—expect a thinner cake. Increase bake time by 5–10 minutes.

What gelatine can I use?Use powdered gelatin (30 g) or 4–5 sheets. Bloom before use.

Can I make it gluten-free?Substitute the sponge with GF flour mix (1:1 replacement) tested for baking.

How long does it keep?Keeps in fridge up to 4 days; do not freeze (glaze texture changes).

Can I reduce sugar?Yes—reduce both granulated and icing sugars to 80–90 g each to cut sweetness.

Can I freeze it?Not recommended; frosting texture may separate.

Can I skip the butter/cream mixture?Yes—the basic skippable mix add richness but can be omitted.

Why swirl the strawberry compote?Creates a marbled visual and delicious flavor pockets—beautiful and tasty.

What if glaze doesn’t set?Your gelatin may be old or insufficiently bloomed; bloom and stir thoroughly, then reheat and re-chill.

Can I make it dairy-free?Yes—use vegan cream cheese (e.g., soy or nut-based), coconut cream, and non-dairy milk.