Slice some fresh strawberries and arrange them around the inside wall of the cake mold.

Sprinkle gelatin over cold water, let bloom 10 min, then dissolve in hot milk.

Mix cream cheese, powdered sugar, and vanilla seeds until smooth.

Gradually add whipping cream, mixing continuously.

Add dissolved gelatin mixture and blend well.

For jelly, combine strawberries and sugar in a pot, cook until soft and juicy.

Mash strawberries into a paste, add gelatin, and mix well.

Cool slightly, then pour jelly over set cream layer. Chill until firm.

Decorate the top with remaining fresh strawberries before serving.

Let the cake in the fridge for 3 -6 hours or overnight