Pour 0.5-1 cm of water into a pan and add the strawberries. Heat on medium heat. Stir and crush the strawberries occasionally with a wooden kitchen spatula. Meanwhile, prepare the other ingredients.

Place the flour, baking powder, and brown sugar in a bowl.

In a separate bowl, place the yogurt. Crack in the egg. Mix and beat until combined.

Combine the dry ingredients with the wet ones.

Transfer the mixture into a small ovenproof dish or mold. Put into an oven preheated to 180 degrees Celsius. Bake for about 15-20 minutes until risen. Stew the strawberries until they reach a puree consistency (about 10-15 minutes). If necessary, add a little water during cooking or increase the heat to evaporate any excess.

After cooling, decorate with "blood" from the puree.