Mix the flour and dry yeast, add 25 g sugar, salt, Rama Cremefine and the egg yolks and put in a warm place.
Beat the egg whites until stiff, gradually adding 25 g sugar. Fold in the beaten egg whites and let the mixture rise for 10 minutes.
Chop the strawberries and mix with the powdered sugar. Whip Rama Cremefine well for whipping and stir in the strawberries.
Heat Rama Margarine in a non-stick pan, spoon small portions of the batter into the pan and bake over medium heat for about 2 minutes on both sides.
Serve garnished with the strawberry cream.
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