Ingredients:

Base
-300 g wheat flour -1 tbsp sugar -1 egg -100 g butter -1 pinch salt

Cream
-1 can of condensed milk -1 can of whole milk
-1 tablespoon corn starch -2 egg yolks -lemon zest; -300 g sliced strawberries

1 envelope strawberry-flavored powdered gelatin coverage

Directions:

For the general public
To begin, we combine the sugar and butter in a bowl and step on it with a fork.
Add the egg and butter, followed by a pinch of salt.
We mix everything together without kneading until we have a nice, silky dough. Sprinkle with the allowance and stretch the dough equally with a rolling pin the size of the mold we’ll be using.
Grease and flour a mold with a removable bottom, then place the dough in the mold, making sure the base and sides are properly accommodated. Using a fork, prick the surface.
Bake till brown in a preheated oven at 180°C.

To make the Cream
We put the condensed milk in a pot and thoroughly dissolve the starch in the milk before adding it. The egg yolks are also added.
We place the pot over medium heat and continuously mix until we get a thick cream. Finally, remove from the heat and add the lemon zest. Allow it cool, but cover the saucepan with plastic wrap to prevent an unsightly crust from forming on the surface of the cream.

Cake construction
When the cream has chilled, we flip it over onto the prepared cake base.
We’ll place the strawberries sliced in half, cut side down, on top of the cream. While we prepare the gelatin, we place it in the fridge.
We shall prepare the gelatin in the manner specified on the packaging. Obviously, we will just use enough to cover the strawberries. We keep the rest for ourselves.
We placed the container in cold water to chill before removing the cake from the refrigerator.
Pour the gelatin over the strawberries with a ladle until they are completely covered.
We put it in the fridge for at least 2 hours before trying it.
You can decorate it with chantilly cream flakes if you desire.