Preheat the oven to 230°C.
Spread the dough onto a baking tray, 45 x 35 cm, lined with baking paper and smooth it out with a spatula.
Bake at 230°C for 10 minutes, then reduce the temperature to 200°C and bake for a further 10 minutes until golden brown.
Let cool completely.
Prepare the filling:
Heat the milk with the vanilla bean (split and scraped out) in a saucepan.
Mix the vanilla powder, egg yolks and sugar in a bowl. Pour the egg yolk mixture into the hot milk and whisk until the pudding thickens.
Remove from heat and let cool completely.
Whip the butter at room temperature and add it to the cooled pudding while whisking until smooth.
Assemble the cake:
Cut the baked cake in half horizontally.
Spread a layer of cream on the bottom of the cake and cover with half of the sliced strawberries.
Place the other half of the cake on top and spread another layer of cream.
Garnish with the remaining strawberries and sprinkle with icing sugar.
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