Melt butter and allow to cool. Whip the egg whites with about half of the sugar until stiff and chill. Mix flour with baking powder, then add the strawberry powder, remaining sugar, thyme and grated nuts and mix well.
Butter a loaf pan and sprinkle with grated nuts and chill. Fold in the beaten egg whites, cooled liquid butter and the dry ingredients well and pour the batter into the loaf pan.
Bake at 180 °C in the preheated oven for about 40 minutes. Test with a stick, turn the cake out of the pan onto a rack and let it cool.
Cut the cold cake in half, spread strawberry jam on it and put it back together. Heat glaze and use about two-thirds of the glaze to make a check pattern on the cake.
Place 1 tablespoon strawberry powder in a sieve and sift over the glaze. Then drizzle the remaining glaze over the top in a check pattern as well. Let the cake dry.
Preparation Tip:
Decorate the strawberry cake with wild strawberries and some mint, if desired.
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