1-First steps: First, prepare the lady fingers by separating 6 large eggs and beating the yolks with 150 grams of granulated sugar until light and fluffy. Add 1 teaspoon of vanilla extract, then fold in 240 grams of all-purpose flour and 1/4 teaspoon of fine sea salt. Bake a thin layer in an 8-inch pan and piped lines on a sheet pan at 350°F (177°C) for about 10-12 minutes until golden.

2-Next step: Next, make the Bavarian cream custard by heating 240 mL of whole milk in a saucepan. Temper 4 large egg yolks with the hot milk, then cook the mixture until it thickens. Stir in 28 grams of salted butter, 2 teaspoons of vanilla bean paste, and 9 grams of gelatin dissolved in 30 mL of cold water. Refrigerate this until it sets, which takes a few hours.

3-Prepare the strawberries: Prepare the strawberries by dicing 1 1/2 lbs. (about 680g) of fresh strawberries and tossing them with 25 grams of granulated sugar and 45-60 mL of elderflower liqueur or lemon juice. Let them macerate for at least 1 hour to draw out the juices.

4-Finish the Bavarian cream and assemble: Finish the Bavarian cream by whipping 360 mL of cold heavy whipping cream with 40 grams of powdered sugar to stiff peaks, then gently fold it into the chilled custard. For assembly, place the 8-inch cake layer in a 9-inch springform pan, poke holes in it, and drizzle with the strawberry juice. Line the sides with the baked lady fingers and alternate layers of strawberries, Bavarian cream, and more lady fingers.

5-Final touches and chilling: Once assembled, refrigerate the cake for at least 8 hours or overnight to set properly. For the whipped cream topping, whip 240 mL of cold heavy whipping cream with 30 grams of powdered sugar, a tiny pinch of salt, and 1 teaspoon of vanilla extract or vanilla bean paste to stiff peaks, then pipe it onto the chilled cake and decorate with whole strawberries.