In a mixing bowl, combine egg yolks and icing sugar using a whisk until thick and pale for about 2–3 minutes. Gradually mix in softened butter until smooth, followed by plain flour and a pinch of salt. Once the dough forms, press it evenly into a 9-inch cake ring and chill in the refrigerator for 30 minutes. Preheat your oven to 160°C (325°F) and bake for 30 minutes until golden. Cool completely.

While the crust cools, blend fresh strawberries until smooth, then pour into a saucepan. Heat over medium, stirring in caster sugar and vanilla until it simmers for around 5 minutes. Remove from heat, dissolve the gelatine in a little warm water, then add it to the strawberry mixture. Let this cool to room temperature while stirring occasionally.

In a clean mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form; this should take about 3–5 minutes. Gently fold this into the cooled strawberry mixture, ensuring you maintain the lightness of the mousse.

Line the inside of the cake ring with an acetate strip. Pour the strawberry mousse into the prepared crust, smoothing it with a spatula for an even finish. Cover the top with plastic wrap and refrigerate for at least 4 hours or until set.

To prepare the jelly topping, blend additional fresh strawberries into a smooth puree. In a saucepan, combine the strawberry puree with caster sugar and lemon juice, heating gently until sugar dissolves for about 3–4 minutes. Once dissolved, add the gelatine and allow to cool slightly before pouring it over the set mousse layer.

Place the assembled Strawberry Mousse Cake back into the refrigerator and chill for at least another hour for the jelly to set. Once fully set, carefully remove the cake from the ring and acetate.

To serve, slice neatly with a sharp knife and garnish each slice with fresh strawberry slices and a sprig of mint.