1. Soak strawberries in water for 5 minutes.
2. Remove stalks, halve, sprinkle some sugar, keep aside.
3. Sprinkle crushed biscuits at the base of an 8” flan tin, lined with foil.
4. Press down gently, to pack well at bottom.
5. Prepare strawberry jelly as per instructions of package.
6. But do not allow to set, pour half mixture into flan tin.
7. Put to set partially, remove, drop in strawberries all over, saving 8-10 pieces.
8. Return to chiller, till required.
9. Beat unset jelly, whipped cream together, till smooth, light and fluffy.
10. Add sugar, beat till thick and consistent.
11. Pour over set jelly, return to freezer, till partially stiff.
12. Arrange saved strawberries over souffle.
13. Return to freezer till cream mixture is well set.
14. Put in refrigerator compartment 20 minutes before serving, to soften a bit if too hard.
15. Remove from flan tin carefully, running a knife along edges if required.
16. Cut into thick triangles, serve chilled.

Making time: 45 minutes (excluding setting time)
Makes: 7-8 servings
Shelflife: 2 days chilled