In a saucepan, combine 330g of strawberries, 110g of sugar, 1 tablespoon of lemon juice, and 30 ml of water.
Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens.
Mix 30g of cornstarch with a small amount of water to create a paste, then add it to the strawberry mixture.
Continue cooking and stirring until the mixture thickens further.
Remove from heat and let it cool.
Biscuit:
In a mixing bowl, beat 4 eggs with a pinch of salt until foamy.
Gradually add 120g of sugar while continuing to beat until the mixture becomes thick and pale.
Sift in 120g of flour and 4g of baking powder, then gently fold them into the egg mixture.
Add 30 ml of vegetable oil, 40 ml of lemon juice, and 1 teaspoon of lemon peel. Mix gently.
Pour the batter into a baking tray lined with baking paper and bake in a preheated oven at 160°C for 25 minutes.
After baking, cut the biscuit into 7 cm diameter circles using a ring mold.
Cream:
In a mixing bowl, beat 180g of butter at room temperature until creamy.
Gradually add 150g of sweet condensed milk and continue beating until well combined.
Soaking:
Mix 50 ml of milk with 1 teaspoon of sweet condensed milk.
Assembly:
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