【Jam】
Wash and remove the stems from the strawberries. If they are large, cut them. Put the strawberries, granulated sugar, and lemon juice in a pot and mix well to coat the strawberries with the sugar. Cover and let sit for 1 hour (preferably overnight).
Heat it to bring it to a boil. Then heat over medium heat for 5 mins, reduce the heat to low, and simmer for 10-15 minutes, stirring occasionally and removing any scums.

Cook it until it thickens and the bottom of the pot is visible when stirred with a spatula. Remove from heat, transfer to a small bowl or container, and let cool.

【Butter Cake】
☆Preparation
Line the cake pan with parchment paper.
Preheat the oven to 200℃ / 392 F.
Mix together flour and baking powder.

Gradually add granulated sugar to softened butter in three batches and mix well each time. Mix on low speed with an electric hand mixer for about 7 minutes until white and light. Occasionally, scrape down the edges with a spatula.
Beat egg lightly, and warm it in a double boiler to 28-30℃ while stirring.

Add the egg to the butter in three batches and mix well each time until smooth without any separation. Note: If it separates, add a small amount of flour(take from the flour of the ingredients).
Sift in the cake flour and baking powder, and fold them in with a spatula until you don't any flour left.

Transfer the batter evenly into two cake pans and smooth out the surface. Lower the oven to 180℃ / 356 F and bake for 22-25 minutes (or about 35 minutes if using one pan).
As soon as the cakes are done, lightly drop the pans a few times to prevent shrinkage. Let the cakes cool in the pans for 15 minutes, then remove them from the pans and wrap them in plastic wrap while they are still warm.

【Cream Cheese Frosting】
Make it while allowing the cake to cool.
Mix butter and cream cheese until smooth. Sift in powdered sugar and mix until smooth and glossy.
Mix on low speed with a hand mixer for 3 minutes to make it white and light. Add vanilla essence and mix.

【Assembly】
Place the first cake on a plate and spread the strawberry jam over it, leaving a small space at the edge to prevent dripping.
Pipe the cheese frosting on top of the jam. If it's too runny, chill it in the refrigerator for a while before using it.
Place the second cake on top and chill in the refrigerator for about 15 minutes to set the jam and frosting.

【Caramel Shards】
※ Make it while allowing the cake to chill.
※ Please Don't stir during heating to prevent crystallization.
☆Preparation
・Line a tray with parchment paper.
・Prepare a wet cloth.

Put water and granulated sugar in a small pot and heat over medium heat. When the edge turns slightly yellow, slowly rotate the pot occasionally to color evenly. When it turns a light golden color (160℃ 320 F), turn off the heat and place it on a wet cloth.
Drizzle it onto the parchment paper with a spoon and shape it as desired. If it is too firm to drop, heat it a little to soften it.

【Finishing】
Sprinkle powdered sugar on top of the cake, squeeze frosting in the middle, and top strawberries on it. Decorate with caramel candy sculptures and it's done.

★Store in a sealed container and refrigerate. If it's too big to fit, it's recommended to cut it and wrap it in plastic wrap.
★When chilled, the cake will become firm, but it will soften at room temperature.