BakeBakeBake

Ingredients:

☆~ cakemix for sponge cake base of your choice, or storebought base (If you have a good recipe for a reliable sponge, please let me know!)
☆~ 500g strawberries (appr. 3 1/3 cups or 1 lbs)
☆~ 4 sheets of gelatin
☆~ 200g cream cheese (7 oz)
☆~ 250g whipping cream (a little more than 1 cup or 8.8 oz); extra if you want decoration
☆~ 1 tbsp corn starch
☆~ 50g powdered sugar (1.76 oz or a little more than 3/8 cup)

Directions:

1. Prepare your sponge base. Ideally use an adjustable cake ring. I didn't have one, so I used an ordinary spring form. The result is more messy, but just as delicious.

2. Take half of the strawberries, save the rest for later. Cut them in half and line the sides of your cake, as you can see in the photo. Because I wanted strawberries inside the cake, too, I cut the rest into very small pieces and covered the whole sponge base. Halved strawberries would look prettier, but are harder to cut when you slice your cake.

3. Let the gelatin soak in water for a few minutes, each sheet individually. Drain, then warm up stirring constantly until completely dissolved. Put into a mixing bowl. Never add gelatin to anything, gelatin always goes first!

4. Purée the other half of the strawberries. Mix with creamcheese and powdered sugar. Add to the gelatin. Whip the cream until soft peaks form, slowly adding the starch, whip until firm peaks form. Carefully fold into strawberry-creamcheese mixture. Pour onto cake.

5. Cool in refrigerator for at least 2h.