3 whole eggs
200 gr ( 10 oz) flour
200 gr ( 7 oz) strawberry sauce (see recipe)
150 gr ( 5 oz) sugar
120 gr ( 4 oz) unsalted butter, melted in double boiler
1 envelope baking powder
Pinch of salt
250 gr ( 8 oz) strawberry sauce (see recipe)

Butter and flour for the mould

In a large bowl, beat well the whole eggs with the sugar. Add the melted sugar, the salt. Still beating, add 200 gr ( 7 oz) of the strawberry sauce and the sifted flour alternating them. Finally mix in the baking powder. Put in the oven still OFF. Turn it on at 180° c ( 350 F) and bake for about 40 minutes.
Check with a toothpick. The cake would be very soft, with a “dump” texture.
When the cake is cold, garnish with the remaining strawberry sauce and the fresh strawberries.

For the strawberry sauce:
Weight the strawberry and half of their weight in sugar ( ex 500 gr - 1,1 Lb - strawberries, 250 gr - 1/2 Lb - sugar). Wash and cut the strawberries. Put them in the skillet with sugar. Cook for a few minutes, stirring and “crashing” with a wooden spoon, to facilitate the release of their natural jus. Pay attention to not bring to the crystallization point. Blend with a mixer then strain to eliminate the seeds.