Preheat the oven to 350°F.
Separate the eggs. In a bowl, beat the egg whites with a pinch of salt until stiff peaks form.
In a second bowl, whisk together the egg yolks with sugar and vanilla extract until creamy. Gently fold in the egg whites. Combine flour and baking powder, sift over the mixture, and fold it in as well.
Pour the batter into a springform pan lined with parchment paper. Bake the sponge cake for 18-20 minutes, or until golden brown. Let it cool completely.
Meanwhile, make the vanilla pudding with milk and sugar according to package directions. Once ready, cover it directly with plastic wrap to prevent a skin from forming and let it cool.
Whip the heavy cream until stiff peaks form. Fold it into the cooled pudding.
Wash and hull the strawberries. Set aside about half of them. Cook the remaining strawberries, sugar, water, and cornstarch into a compote. Use additional clear cake glaze if you would like the topping to be firm.
Halve the remaining strawberries and arrange them on the sponge cake base. Spread the vanilla cream over the strawberries. Finally, spread the strawberry compote on top.
Chill the cake for at least two hours before serving.
