Step 1

To make pink strawberry cake, start by whipping the egg whites with 180 g granulated sugar to make a meringue. Then melt the butter. With an electric hand mixer, whip the strawberries. Once blended, filter 100 g of the liquid from the strawberries. (You should have about 60 g mashed strawberries left over.) Mix the strawberry mash with the meringue, gently adding the sifted flour, the egg yolks and melted butter.

Step 2

Spread the mixture in two cake pans lined with buttered and floured baking parchment to a thickness of about 3 mm. Bake at 350°F for 7-8 minutes. Once baked, cut out a disc with a 14-15 cm diameter. Use this to cover the bottom of a cake tin of the same diameter. Cut out a band from the dough (about 6 cm in height) and use it to line the edge of the same cake pan.  Cut 350 g strawberries into pieces and bake with 10 g sugar and 1 tablespoon lemon for 10 minutes. Let cool.

Step 3

Coarsely chop 80 g breadcrumbs and mix with 50 g of the baked strawberries. Whip the cream with mascarpone, 1 tablespoon powdered sugar and 1 teaspoon vanilla. Distribute the mixture of the cooked strawberries into the cake tin. Dust the surface with the remaining breadcrumb-strawberry mixture. Complete with abundant dollops of whipped cream. Let the cake cool in the fridge for 30 minutes. When serving, garnish with 100 g freshly sliced strawberries.