Strain the
syrup from the strawberries into a large heatproof bowl. Sprinkle over
the gelatine and stir well. Stand the bowl in a pan of hot water and
stir until the gelatine has dissolved. Leave to cool, then chill for
just under 1 hour, until beginning to set. Meanwhile, cut the sponge
cakes in half lengthways and spread the cut surfaces with the strawberry
conserve.
Slowly whisk
the crème fraiche into the strawberry jelly, then whisk in the canned
strawberries. Line a deep, 20cm loose based cake tin with non-stick
baking paper. Pour half the strawberry mousse mixture into the tin,
arrange the sponge cakes over the surface, and then spoon over the
remaining mousse mixture, pushing down any sponge cakes which rise up.
Freeze for 1-2 hours until firm. Unmould the cake and carefully remove
the lining paper. Transfer to a serving plate. Decorate with whirls of
cream and a few strawberry leaves and a fresh strawberry, if you have
them.
Children love
this dessert - it is pink and pretty, and tastes just like an ice cream.
