• Preheat the oven to 180°C. Prepare a baking tray. If you want a tall cake like mine, use a smaller and deeper baking tin (27×34 cm). Use baking paper as well. You can also use a regular big baking tray.
• Mix the eggs, egg white, and sugars until the mixture gets creamy on high speed in a bowl. It can take 4 minutes. Add oil, strawberry pureé, and vanilla extract. Whisk until well combined - for 4 minutes.
• Add flour and baking powder. Whisk until the flour disappears. Do not over-mix!
• Pour the batter into a baking tray and bake for 25-30 minutes or until the toothpick comes out clean. Take the gingerbread out of the oven and let cool in the baking tray.

Caramel spread

• Add sugar to the pan and let melt on low heat so it does not burn. Break down the crystals by stirring the caramel. It can take more than 5 minutes.
• When the caramel is melted, stir in the butter. Stir constantly. When the butter is melted, take the pan away from the heat.
• Slowly add the cream to the pan and continue to whisk to incorporate. Whisk the caramel spread until smooth. Take your time. Put the caramel away and let it thicken. When it's lukewarm, pour it over the cake.
• Add strawberries on top. If you are not planning to finish the cake on the same day - use dried strawberries.