Cream fat, 175 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and alternately stir in egg liqueur in portions. Grease the fruit base form (approx. 27 cm Ø) well. Fill in the dough and smooth it down.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Leave to cool in the tin for approx. 10 minutes. Then turn out of the tin and let it cool down on a cake rack. Wash, clean and possibly halve the strawberries. Warm the jam, pass through a sieve and spread evenly on the base. Spread half of the strawberries on the cake base. Mix the cake glaze and 6 tablespoons of sugar in a small saucepan and gradually stir with 400 ml of water until smooth. Bring the icing to the boil briefly with a wooden spoon, stirring constantly. Spread about half of the icing on the strawberries from the middle. Spread the rest of the strawberries on the cake and pour the rest of the icing over them.
Spread half of the strawberries on the cake base. Mix the cake glaze and 6 tablespoons of sugar in a small saucepan and gradually stir with 400 ml of water until smooth. Bring the icing to the boil briefly with a wooden spoon, stirring constantly. Spread about half of the icing on the strawberries from the middle. Spread the rest of the strawberries on the cake and pour the rest of the icing over them. Chill the cake for about 1 hour. Whipped cream tastes good with it
waiting time approx. 1 1/2 hours