The SPECTACULAR 15 Minute Strawberry Chocolate Icebox Cake!

First make the strawberry puree by placing the strawberries in a small saucepan and bringing to a boil. Reduce to a simmer and then add water and sugar and simmer for 10 minutes until strawberries are softened. Place in a blender and puree. You can also sieve this if you don't like the pips but I don't mind them so left them. Cool completely and chill. This can keep for 4-5 days in the fridge.

Place the cream and sugar in a chilled mixer bowl fitted with a whisk attachment or Thermomix. Whip until firm peaks form. Thermomix settings: 30-45 seconds on speed #4 with butterfly whisk. I always take the cup out so that I can watch the cream beat so that it doesn't overbeat.

Scrape the whipped cream into a large bowl and fold in the strawberry puree and add a little strawberry flavouring to taste.

Take a cake disc and spread 1/2 heaped cup (really more like 2/3 cup) of the strawberry cream on the base. Place 7 cookies around the edge equidistant from each other and one in the centre. Spread with another 1/2 heaped cup of strawberry whipped cream. Place another layer of cookies between the space of the other ones. Spread with cream and repeat alternating the positions with each layer until all of the cookies and strawberry cream is used. Spread a layer of cream on top. Place in the fridge overnight or for at least 4 hours. Add cut and whole strawberries to decorate and slice up and serve.