Rinse strawberries cold, dab dry and clean. Melt butter, but do not let it get too hot. Cream eggs and sugar. Add lukewarm butter while stirring. Mix flour and baking powder and stir into the egg-fat mixture.
Add lemon juice and vanilla pulp. Stir in cream. Fill the dough into a greased and flour-polluted springform pan (26 cm Ø) and smooth it down. Spread strawberries on top. Bake the cake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour.
For the topping, wash the remaining strawberries, dab dry and clean them. Then cut into slices. Heat the jam while stirring. Spread the surface of the cake with the jam. Spread strawberry slices on top.
Mix cake glaze powder and 1 tablespoon of sugar in a pot. Stir with 1/8 litre cold water. Bring to the boil while stirring. Let cool for about 1 minute and spread over the strawberries. Leave to set for approx. 20 minutes.
Decorate the cake with mint leaves as desired. Makes 12 pieces.