Ingredients

• 1 (28 oz) Gelatin powder
• 30 grams of boiling water
• 135 grams digestive cookies
• 40 grams of melted butter
• 450 grams of whipping cream
• 60 grams of sugar
• 1 teaspoons of vanilla
• 6-8 Giant Lady Fingers (ie Milano brand)
• Half strawberries for lining the sides of the springform pan (see photo above)
• Strawberries pieces for middle
• Sliced Strawberries for decoration of top

Start by making Strawberry Purée

• 3 tablespoons of sugar
• 200 grams of frozen or fresh strawberries
• 3 tablespoons of cold water
• 1 tablespoon of lemon juice
• 9″ springform pan
• 28 grams of gelatin powder
• 30 grams of boiled water

Directions

1. Prepare gelatin by adding 30 grams of boiled water to 1 (28 gram) package of Gelatin in a heat proof bowl
2. Let sit for 10 minutes

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Continue to make the rest of the cake 

STEP 1

1. Put Digestive cookies in a plastic zip bag and crush
2. Put into a bowl
3. Add 40 grans of melted butter
4. Press into the bottom of a 9″ springform pan
5. Take the strawberry halves and arrange them along along the bottom and touching the sides of the pan facing out (see photo above)

STEP 2

1. Put 200 grams of frozen or fresh strawberries in a food processor and dice
2. Put strawberries, lemon juice and sugar in a pot
3. Heat on low heat
4. Add gelatin to warm strawberries
5. Bring to a boil and simmer for 5 minutes
6. Make sure the strawberries are a purée or use a hand blender to smooth it out
7. Cool down as the purée will be added to the whipped cream mixture

STEP 3

1. In a cool bowl add 450 grams of whipping cream
2. Whip cream with a mixer until soft peaks form
3. Add the 45 grams of sugar and the 2 teaspoons of vanilla  a little at a time until peaks are glossy

STEP 4

Fold the cooled strawberry purée into the whipped cream and mix carefully

STEP 5

1. Pour half of the mouse mixture into the bottom of the springform pan
2. Layer the soft lady fingers on top the mousse mixture
   (if using hard lady fingers dip the both sides into some milk with a little vanilla in it)
3. Add a small amount of mousse and then add the diced strawberries as a layer
4. Add the remaining strawberry mousse mixture and spread the top flat

Step 6

1. Arrange sliced strawberries starting from the outside in rows.
2. For the second row start the strawberries row by layering strawberries over the first row and offset them between the first row strawberries
3. Continue with additional rows and finish with a single whole strawberry in the middle (check photo above)

STEP 7

Cool overnight to set

Serve cold and enjoy