1. To a small bowl add 1/4 cup cold water and sprinkle 1 Tbsp. gelatin powder over the top. Don’t mix it! Let it sit for 10 minutes.

2. Once the gelatin has been sitting for 10 minutes, microwave it for about 15 seconds. To a blender or food processor, add 1 + 1/2 cups of the diced strawberries, and the melted gelatin mixture. Blend until smooth.

3. Now to a large bowl, beat together 1 + 2/3 cups heavy cream, 1/3 cup powdered sugar, and 1 tsp. vanilla extract. Beat until stiff peaks form. Add in the strawberry mixture and fold until fully combined.

4. Line your 9″ springform pan with lady fingers on the sides and bottom. For the sides, cut a small part of the ladyfinger, so they can stand. Make sure to cover the bottom with ladyfingers completely. You may need to break some ladyfingers in order to do this. Add about half of the remaining diced strawberries, then add half of the strawberry mousse mixture on top. Repeat the process once more: a layer of ladyfingers, the diced strawberries, then the mousse mixture.

5. Smooth out the top layer of the strawberry mousse, then let it chill in the fridge overnight.

6. The next day, make the whipped cream topping. With an electric hand mixer, beat together 2 cups heavy cream, 1/2 cup powdered sugar, and 1 tsp. vanilla extract. Beat until it reaches stiff peaks. Top the cake with all of the whipped cream, then add on some halved strawberries.

7. Optionally tie with a bow to make it extra pretty!

8. Slice and enjoy!