Melt the butter, crush the wafers and mix together with butter. Line a 26cm Springform add mixture to form base, set aside in fridge for 30 min.

Soften gelatine following instructions. Clean and wash strawberries. Take about 750g of the strawberries,lemonade,tequila,sugar and lemonjuice and blend to smooth consistency. Squeeze the gelatine well ,disolve over gentle heat.mix with a little of the puree and mix then under the rest of the puree. Put into fridge for 30 min to rest

Whisk the cream or creme fraiche to a good thick consistency. Asoon as the gelatine starts to thicken lift the cream under until well mixed.Pour mixture onto base. keep in fridge to settle for 2-3 hours.

Take 100 g of the leftover strawberries and puree set aside. Cut the rest of the fruit in half.Loosen the outer ring of the springform gently and slide cake onto cakeplate. Decorate the cake with the puree and rest of strawberries cutside up in a random fashion.

takes about 1 1/4 hour

16 pieces