for 6 servings
- For the base
- 1 ½ cups shortbread Biscuit crumb
- ¼ cup unsalted butter (melted)
- 2 tablespoons caster sugar
- For the strawberries
- 3 cups Strawberries
- ¼ cup sugar
- 4 tablespoons water
- 1 tablespoon Powdered gelatine
- For the filling
- 2 cups cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups strawberry topping (see above)
- ½ cup cream (48% fat)
- To decorate
- 1.333 cups cream (48% fat)
Butter a 20 m|8" springform tin. Stir together the biscuit crumbs, melted butter and sugar. Press into the base of the tin and chill.
For the strawberries: put the strawberries, sugar and half the water in a pan. Cook over a medium heat, stirring until the strawberries are soft. Use a stick blender to puree the fruit.
Sprinkle the gelatine over the remaining cold water in a small bowl. Stand for 5 minutes.
Stir the gelatine into the strawberries and gently cook over a very low heat, whisking just until the gelatine is completely dissolved. Remove from the heat. Reserve 170ml|3/4 cup of the strawberry mixture for the top layer of the cake.
For the filling: beat together the cream cheese and sugar until smooth. Add the vanilla and remaining strawberry mixture and stir well.
Whisk the cream until thick.
Gently fold the whipped cream into the strawberry cheese mixture until combined.
Pour the mixture into the tin. Tap the tin gently to release any air bubbles. Chill for at least 2 hours until set.
Pour the remaining strawberry topping over the filling. If the topping has set, gently heat it just until it is pourable.
Chill for at least 30 minutes until the topping is set.
Whisk the cream until thick and spoon into a piping bag with a shell nozzle.
Pipe swirls on the cake, as in the photo.