1. Preheat your oven to 375°F or 190°C.

2. Grease a 9x13-inch rectangular pan, which is equivalent to 23x33cm, and dust it lightly with flour.

3. In a medium bowl, whisk the flour and confectioners sugar together until well combined. Add softened butter and mix until the mixture turns crumbly.

4. In a large bowl, whisk egg whites, granulated sugar, and vanilla extract until stiff peaks form. Gradually add the flour mixture and mix until everything is well combined.

5. Pour the batter into the prepared pan and smooth the top with a flat spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

6. To make the ganache, melt the dark chocolate in a double boiler or in the microwave, heating it for 30 seconds at a time and stirring between each interval until smooth. Let the chocolate cool slightly. Whisk in heavy cream until the mixture is smooth and well combined.

7. To assemble the cake, spread the cooled cake with the ganache using a flat spatula. Arrange sliced strawberries on top of the ganache layer. Sprinkle crushed Daim bars, also known as crushed almond and caramel bars, over the strawberries.

8. Refrigerate the cake for at least 30 minutes to allow the flavors to meld together. Once chilled, slice and serve.