Grease the springform pan and dust with flour. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cream butter, sugar and 1 packet of vanilla sugar with the whisks of the mixer.
Stir in the eggs. Mix flour and baking powder and stir alternately with oil and milk into the butter-egg mixture. Pour the dough into the greased form, smooth it down. Bake in a hot oven for about 20 minutes.
Remove the bottom from the oven. Remove from the edge with a knife. Let it cool down on a cake rack. Meanwhile wash and clean the strawberries and cut them in half or quarters, depending on size.
Cover the bottom evenly with strawberries. In a small pot, mix the cake glaze with 100 ml water and 150 ml raspberry syrup. Heat while stirring and boil up briefly.
Spread the hot cake glaze immediately on the strawberries with a large spoon, starting from the middle of the cake. Let it cool down. Whip the cream until stiff and allow a packet of vanilla sugar to trickle in. Serve the cake with whipped cream.