For the strawberry woodruff dome cake, first prepare the shortcrust pastry: Cut buter into small pieces and quickly knead all ingredients into a smooth dough. Roll into a ball, wrap in plastic wrap and chill for 20 minutes. Roll out the dough on a floured work surface and line the bottom of a springform pan with it, or cut out the dough to 26 cm (diameter) and place on baking paper. Prick the base a few times with a fork and bake in a preheated oven at 180 °C for 10 minutes.
For the sponge dough, melt the butter. Beat the sugar, eggs, vanilla sugar, a pinch of salt and lemon zest briefly in a water bath until warm. Remove the bowl from the water bath and beat for about 8 minutes until cold. Stir in the flour and cornflour, and finally stir in the melted butter. Pour the sponge mixture into a springform pan (diameter approx. 26 cm) and bake in a preheated oven at 170 °C for approx. 20 minutes. Allow to cool and cut once horizontally.
For the woodruff stock, bring water, white wine, port, lemon juice and sugar to a boil in a saucepan. Remove from the heat, add the woodruff and let it steep for 30 minutes. Strain.
For the dome, rinse the dome mold (bowl) with cold water and line with plastic wrap.
Wash the strawberries. Cut into thin slices and line the dome mold with them. Cut the slices of strawberries into small cubes and mix with the powdered sugar. Let rest briefly