Prepare the strawberry syrup:

• In a saucepan, combine the sliced strawberries and granulated sugar.
• Cook over medium heat until the strawberries release their juice and the mixture thickens slightly.
• Remove from heat and let it cool completely.

Prepare the cream filling:

• In a mixing bowl, beat the cream cheese until smooth.
• In a separate bowl, whip the cream until soft peaks form.
• Gradually add the powdered sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form.
• Gently fold the whipped cream into the cream cheese until well combined.

Assemble the cake:

• Line a rectangular or square dish with a layer of biscuits.
• Spread a layer of the cream filling over the biscuits.
• Drizzle some of the cooled strawberry syrup over the cream layer.
• Repeat the layers until all ingredients are used, finishing with a layer of cream on top.

Decorate:

• Arrange fresh strawberry halves or slices on top.
• Optionally, dust with cocoa powder or sprinkle grated chocolate for added flavour and presentation.

Chill:

• Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld and the cake to set.

Serve:

• Slice and serve chilled.