Meanwhile, make the Strawberry Jelly Topping.
Place the strawberries, water, and sugar in a double boiler over low to medium heat with the lid on for 6 minutes.
Do not stir. Place the gelatin in a bowl with 1/4 cup ice-cold water.
Place the gelatin in a bowl with 1/4 cup ice-cold water.
Let stand for 1 minute.
Over a bowl place a fine sieve and pour the strawberry liquid making sure not to press on the fruit.
Stir in the gelatin mixture into the strawberry liquid so that the gelatin melts.
Once the mixture is set place aside but not in the fridge.
Place the filling into a piping bag and pipe some in between the strawberries to fill all the gaps.
Next in a circular motion pipe continuing to fill the center of the pan and just covers the tops of the strawberries.
Making sure to reserve 1/6 of the filling.
Smooth out the filling as best as possible making sure it goes right up to the edge of the acetate tape.
Finally, carefully add the second layer of cake.
Next, spread over the remaining filling making sure it reaches all the edges to ensure that the jelly layer will not leak out.
Lastly, carefully pour on the strawberry jelly topping over the filling.
Very carefully, place in the fridge for 4 hours or until the jelly sets.
Carefully remove the acetate tape before cutting and serving.