Strawberry Bruschetta

For the rusks:
3 eggs
2/3 cup sugar
pinch of salt
1 tsp vanilla
2/3 cup flour

For the creamy filling:
3oz cream cheese, softened
4 tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla

For the Strawberry topping:
1 cup strawberry jelly
20  whole strawberries

Preheat oven to 350.
In the bowl of a stand mixer, beat the eggs until they are foamy.
Turn the speed to high, and gradually add the sugar. Beat for about 5 minutes, until the mixture is light and thick.
Beat in the salt and vanilla, then turn speed to low, and slowly add the flour until fully incorporated.
Pour the mixture into a 13x9 inch pan that is lined with parchment paper.
Bake for 20-25 minutes, or until golden brown, and the center of the cake springs back when touched.
After allowing it to cool, invert the cake, and cut it into small squares.
Place on a baking sheet, and bake at 300 for 15-20 minutes, or until they become dry rusks.
While the rusks are cooking, clean and stem the strawberries.
Then start on the cream filling. In the bowl of a stand mixer, beat the cream cheese, butter, sugar, and vanilla until smooth.
Once the rusks have cooled, use a small spatula to spread about 1/2 tbsp of the creamy filling over the top of each one.
Heat the strawberry jelly in a microwave safe bowl until liquid. Dip the strawberries into the jelly, and place one on top of each cream-covered rusk.