Line the springform bottom with baking paper and set aside.
Finely chop the biscuits, preferably in a blender. Melt the butter in a saucepan. Then mix with the breadcrumbs. Pour the mixture into the cake tin and press lightly with a spoon, glass bottom or hand. Then put the bottom in the refrigerator for about 20 minutes.
For the topping, pour the cold milk into a tall mixing vessel. Add the dessert powder and stir with the hand mixer on a low setting, then beat for about 2 minutes on the highest setting. Now put the cream on the cake base and smooth it out. Spread the cooled, thickened strawberry compote on top of the cream in blobs. Put the cake in the fridge for about 2 hours.
Before serving, carefully remove the cake from the springform pan. Carefully loosen the edge of the cake with the help of a damp knife.
A fine little cake with few ingredients and quickly prepared. Decorate with fresh berries in summer.