Whisk the butter until creamy, using a hand mixer. Slowly start adding sugar, the vanilla sugar and salt.
Now add in the eggs one by one. Pour the cream into the mixture. Lastly sieve in the flour and baking powder. Mix until you achieve a soft fluffy batter.
Pour or spread the cake into a greased cake tin. Mine was 30 x 40 cm. (12 inch x 16 inch). You can use a larger tray, which will just mean that your cake base will be thinner.
Bake in the oven for around 30 minutes. To check if the cake is done, stick a skewer in the middle. If it comes out clean, it is done. Leave to cool.
Prepare the vanilla pudding according to Recipe or follow packet insructions. Set aside to cool for at least an hour.
Wash and remove the stems from the strawberries. Quarter or half them as you like.
With a pallet knife, spread the warm vanilla pudding over the cake. Now place the strawberries on top and garnish with some mint leaves (optional).