Step 1: Bloom the Gelatin

1. In a small bowl, pour 60 g of cold water and sprinkle 1 tablespoon of gelatin powder evenly over the surface.

2. Let it sit for at least 10 minutes to bloom. It will turn into a firm, gel-like puck.

3. Tip: Don’t stir the gelatin while it blooms—it needs to sit undisturbed to set properly.

Step 2: Prepare the Springform Pan

1. Line the sides of a 9-inch springform pan with parchment paper or clear acetate to make unmolding easier.

2. Trim about ¼ inch off the end of 23 ladyfingers so they can stand upright. Arrange them vertically around the inside edge of the pan to form a ring.

3. Place a layer of ladyfingers on the bottom of the pan, cutting them as needed to fill any gaps.

4. Tip: If the ladyfingers don’t fit perfectly, don’t worry—a little overlap or trimming is fine.

Step 3: Add the First Strawberry Layer

1. Spread 200 g of finely diced strawberries evenly over the bottom layer of ladyfingers.

2. Set the pan aside while you prepare the mousse.

3. Tip: Dice the strawberries small for a neat, even layer.

Step 4: Whip the Cream

1. In a large mixing bowl, combine 450 g whipping cream, 40 g powdered sugar, and 1 teaspoon vanilla extract.

2. Use an electric hand mixer with a whisk attachment to beat the mixture until firm peaks form—about 3–5 minutes. The cream should hold its shape when lifted.

3. Set aside 100 g of whipped cream in a piping bag with your choice of piping tip for decorating later. Keep both in the fridge.

4. Tip: Chill the bowl and whisk for 10 minutes before whipping for faster results.

Step 5: Make the Strawberry Mousse

1. Place 250 g of diced strawberries in a blender.

2. Microwave the bloomed gelatin for 15 seconds until it melts into a liquid (don’t let it boil).

3. Add the melted gelatin to the blender and blend until the strawberries are fully pureed.

4. Pour the strawberry puree into the bowl of whipped cream. Gently fold with a spatula until no streaks remain, keeping the mixture light and airy.

5. Tip: Fold slowly to maintain the whipped cream’s fluffiness.

Step 6: Assemble the Layers

1. Pour half of the strawberry mousse over the diced strawberry layer in the pan. Smooth it out with a spatula for an even layer.

2. Add another layer of ladyfingers on top, cutting as needed to fit.

3. Spread the remaining 250 g of diced strawberries over the ladyfingers.

4. Pour the rest of the mousse on top and smooth the surface with a spatula.

5. Tip: Tap the pan gently on the counter to settle the mousse and remove air bubbles.

Step 7: Decorate and Chill

1. Pipe a decorative ring of the reserved whipped cream on top of the cake using the piping bag.

2. Arrange the 8 whole strawberries on top for a beautiful finish.

3. Cover the pan with plastic wrap and chill in the fridge for at least 6 hours, preferably overnight, to let the mousse set and the ladyfingers soften.

4. Tip: For clean piping, practice on a plate first to get the hang of your piping tip.