Baking the dough:
Preheat the oven to 230 °C.
Spread the dough on a baking sheet, 45 × 35 cm, lined with baking paper and smooth it out with a spatula.
Bake at 230 °C for 10 minutes, then reduce the temperature to 200 °C and bake for a further 10 minutes, until golden brown.
Let it cool completely.
Prepare the filling:
Heat the milk with the vanilla bean (halved and scraped out) in a saucepan.
Mix the vanilla powder, egg yolks and sugar in a bowl.
Pour the egg yolk mixture into the hot milk, stirring constantly, until the vanilla cream thickens.
Remove the saucepan from the heat and let it cool completely.
Beat the butter at room temperature and add it to the cooled vanilla cream. Mix until you get a smooth cream.
Here’s how to assemble the cake:
Cut the finished cake in half horizontally.
Spread a layer of cream on the bottom of the cake and cover with half of the sliced strawberries.
Place the other half of the cake on top and spread another layer of cream.
Decorate with the remaining strawberries and sprinkle with icing sugar.
