Preheat oven to 350°F.
Separate the egg whites from the yolks.
Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with sugar and vanilla extract until creamy.
Carefully fold the egg whites into the egg yolk mixture.
In a separate bowl, mix the flour, cornstarch, and baking powder. Sift the mixture over the egg whites and quickly fold it in.
Pour the batter onta a baking sheet lined with parchment paper and then smooth it out.
Bake for about 20 minutes, then let cool completely.
While the cake is baking, prepare the pudding with milk and sugar according to package directions. Let it cool, stirring occasionally.
Meanwhile, gently wash and hull the strawberries. Cut the larger strawberries in half.
Spread the cooled pudding evenly over the cooled cake base. Neatly arrange the strawberries on top of the pudding, making sure to cluster them together.
If desired, prepare the clear glaze with sugar and water according to package directions. Spread it evenly over the strawberries.
