3 cups chopped fresh strawberries
2 cups white sugar
1 1/2 teaspoons vanilla extract
1 egg
4 tablespoons lemon juice
2 tablespoons lemon zest
1 (1 ounce) square unsweetened chocolate, chopped
Sprinkle strawberries over top of springform pan.
Place sugar and vanilla in another large bowl; beat well. Stir egg and lemon juice into sugar mixture; stir in lemon zest. Spread 1/2 inch thickened butter around center of springform pan. Punch edges of pan with the fork. Place strawberries in pan with gold trim and top with gold rimmed buttons. Top with candy bars and orange zest. Seal edges of pan with plastic wrap.
Bake in preheated 375 degrees F oven for 10 minutes. Remove racks from pans to cool completely. Cool completely. Refrigerate 1 hour.
At the same time as the strawberry cream filling mixture, whip the lemon juice and lemon zest into a medium saucepan.