For the base: melt the butter on the lowest level. Finely grind the shortbread biscuits with a mixer. When the butter has melted, mix it with the ground shortbread biscuits and place in the springform pan and press down a little with your hands.

For the cream: Mix the cream cheese, mascarpone, natural yoghurt, vanilla sugar, powdered sugar and lemon zest together briefly and place on the biscuit base. Smooth out the cream and chill for at least 1 hour. If you want strawberry slices on the edge, cut the strawberries into thin slices and place them on the edge before the cream comes into the springform pan.

For the topping: cut the strawberries (as you want them), put them on the cream and brush or baste with the cake topping (which you prepared according to the instructions on the package).