This is more of an assembly job than anything else, comprising layers of whipped cream, strawberries and rich tea biscuits!
Left overnight in the refrigerator, the crisp dry biscuits transform into moist soft layers which contrast with the cream and fruit.
Whip double cream until it forms soft peaks. Hull and slice strawberries, sprinkle with a little caster sugar and set aside
to macerate for 30 minutes or so. Line a loaf tin with cling film, leaving plenty hanging over the edges, and spread a thin
layer of whipped cream onto the bottom. Cover this with a layer of rich tea biscuits, breaking bits to fill in the gaps.
Spread this with another thin layer of cream, then cover with a layer of strawberry slices. Cover with a layer of rich tea biscuits,
a layer of cream and a layer of sliced strawberries, and keep repeating the layers until you fill the tin. Fold the cling film over
the top, pressing down gently to flatten, and refrigerate for several hours for the layers to amalgamate (preferably overnight).
When ready to serve, unfold the cling film and invert the tin onto a rectangular plate. Carefully remove the cling film,
and spread a thin layer of whipped cream on the sides and top, finishing with a line of halved strawberries on top.
Cut into slices to serve.