Rub the cold butter into the sifted flour and salt until crumbly. Pour in the cold water with vinegar and knead the dough. As soon as it comes together, shape it into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

Take the butter for the cream out of the fridge ahead of time - it should be at room temperature. Put the milk on the stove to heat up.

Lightly whisk the eggs with the sugar and cornstarch so there are no lumps. As soon as the milk is hot, pour the mixture in while stirring constantly, and cook over low heat for 7-10 minutes until thickened, stirring the whole time with a whisk or wooden spatula.

Pour the finished cream into a wide bowl and let it cool. Once it has almost cooled, add the butter cut into pieces and whisk it in, then let it cool completely.

Puree the strawberries with a blender and fold them into the cooled cream with a spatula. Refrigerate the cream while the layers bake.

Divide the dough into 8 pieces. Roll each one out thinly on parchment paper, cut out a circle using a plate, and prick it with a fork. Keep the trimmings for the crumb topping.

Bake the layers in an oven preheated to 200°C for 5-7 minutes each.

Spread cream over all the layers and sprinkle the top with the crumbs from the baked trimmings.

Refrigerate the cake overnight so the layers soak through. Enjoy!