• Line the sides of the 9" springform pan with parchment paper or transparent cake collar.
• Simple Syrup - In a small bowl: add sugar and boiling hot water. Mix until the sugar is fully dissolved.
  ½ cup hot water, ¼ cup sugar
• In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside.
  1 tbsp unflavored gelatin, ¼ cup cold water
• Clean strawberries then remove the stem & dice. Place in a food processor then add sugar. Then blend or puree the strawberries until smooth. Add gelatin and mix. Set aside until ready to use.
  12 oz strawberries, ½ cup sugar
• In a separate bowl: add cold whipping cream and powdered sugar. Beat on medium until soft peaks form. Add strawberry puree and gently fold them together with a spatula and mix until well combined.
  3 cups heavy whipping cream, 3 tbsp powdered sugar
• Cut ¼" off the tip end of the ladyfingers. Stand the ladyfingers around the sides of the pan; they will stand vertically. Arrange the bottom layer of the pan with ladyfingers; fill in the gaps with ladyfinger pieces.
  40 ladyfingers
• Brush a generous amount of simple syrup on 1st layer and sides of the ladyfingers. Add half of the strawberry mousse on top of the ladyfingers. Gently spread the filling to form an even layer.
• Then, arrange the 2nd layer of ladyfingers on top of the mousse. Brush with simple syrup. Add the rest of the mousse on top. Gently spread the filling to form an even layer.
• Refrigerate uncovered for at least 6 hours.

Whipped Cream

• In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag and decorate.
  1 cup heavy whipping cream, 2 tbsp powdered sugar

Decorate

• Spread whipped cream on top of the cake. Garnish with fresh strawberries.
  fresh strawberries

Serve & enjoy!