Line the bottom of the pan with baking paper

Cool the gelatin sheets in a small bowl of cold water

Cut 150g of strawberries into small cubes, reserve 3 or 4 for the decoration, or plan a little more for the top of the cake

Mix the remaining strawberries with the almond paste to obtain a smooth coulis

Whip the cream until stiff, add the sugar at the end

Drain the gelatin between your fingers, melt it over very low heat. Mix with the coulis, then add to the whipped cream. Mix gently until the cream turns pink.

Line the pan with the bisuits (about 15).

Pour half of the mixture into the lined pan. Add the diced strawberries and two cookies. Pour in the rest of the mixture and finish with 3 cookies.

Tap the pan lightly against the work surface to pack it down.

Keep in a cool place for at least 6 hours. Once unmolded, decorate the cake with the remaining strawberries.