Strawberries wash, clean and cut into quarters or halves depending on size. Sprinkle with the sugar and leave to juice for 30 minutes.
In the meantime, whip Cremefine and vanilla sugar with the whisks of a hand mixer and refrigerate.
Using a glass in which the dessert will later be served, cut out 8 circles from the sponge cake base.
Drain and reserve the juice from the strawberries, season with balsamic vinegar, mustard and honey and add back to the strawberries.
Layer strawberries, sponge cake and cremefine in the glass, starting with strawberries and finishing with cremefine.
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