This proven recipe is worth to be tried by your loved ones!
Slice the berries. Cover them with sugar, and leave until the juice appears. Combine the starch and a few tablespoons of juice, and mix. Puree the berries with a blender. Pour in the diluted starch, and put the mix on the heat. Bring to a boil and lightly thickening. Cool the mass down, and put it in the fridge.
Combine the egg, sugar, vanilla sugar, flour and milk in a saucepan. Cook with constant stirring until boiling. Cool the mass down. Whip the butter until fluffy, and spoon in the custard mixture. Place the crème in the fridge.
Whisk the eggs and the condensed milk. Sift the flour, and mix it with the baking powder. Add the flour to the dough, and stir until smooth. Let the dough stay for 15 to 20 minutes. Draw the circles with a diameter of 18-20 cm (7 to 7.9 inch) on the parchment. Pour 2 tablespoons of the dough in each, and spread it in a circle. Bake the cake layers in the oven preheated to 180C (356F) until lightly browned. Trim the cakes with a knife immediately after baking. Stack them with parchment.
Assemble the cake in a mold. Cover the bottom with paper, and put the first cake layer. Cover it with the crème. Then, another cake layer and the strawberry filling. Assemble the cake, following that order. Grease the top with the crème. Refrigerate the cake overnight. Remove the ring mold, and sprinkle the sides and the top of the cake with crumbs. Decorate the cake with the crème and the berries.