Method

• 1.
  To make the jelly, place 4 punnets of the hulled strawberries in a blender with 3 cups (750ml) cold water, sugar, vanilla and whiz until smooth. Thinly slice remaining strawberries. Soak gelatine leaves in a bowl of cold water for 5 minutes or until softened. Place 1 1/2 cups (375ml) boiling water in a heatproof bowl and stir the gelatine leaves in to dissolve. Set aside to cool, then stir cooled gelatine liquid into the strawberry puree. Strain the strawberry mixture through a fine sieve into a large bowl, then pour into an 3L trifle or serving dish. Cool completely to room temperature then add the sliced strawberries. Refrigerate for 8 hours, or overnight, until set. When ready to serve, whisk cream and icing sugar together until stiff peaks. Whisk in the creme fraiche. Chill until ready to serve.

• 2.
  For the strawberry sherbet, combine all the ingredients in a bowl. Keep in an airtight container until ready to serve.
• 3.
  Whisk the cream and icing sugar together in a large bowl until stiff peaks. Whisk in the creme fraiche. Use immediately or store in the fridge until ready to serve and whisk again to firm up before serving.
• 4.
  Spoon the cream mixture over the jelly, then scatter with the strawberry sherbet, to serve.