Wash, clean and chop the strawberries. Mix approx. 2⁄3 of the strawberries with 3 tbsp. sugar in a bowl, let stand for approx. 15 minutes.
In the meantime crumble white bread. Roast the almonds in a large pan without fat until golden brown, take them out and let them cool down. Heat the butter in the pan. Roast the crumbs in it while turning them golden brown.
Sprinkle 100 g sugar over it and caramelise. Take out and let it cool down.
Puree the sugared strawberries. Whip the cream until stiff and allow vanilla sugar to trickle in. Fold the remaining strawberries into the strawberry puree. 1⁄3 Pour the strawberry puree into a bowl. Cover with half the bread crumbs.
1⁄3 Pour the puree, remaining breadcrumbs and rest of the puree into the bowl. Finally, add whipped cream, sprinkle with flaked almonds and dust with icing sugar.