With a palette knife, spread a thin layer of creme mousseline on the top of the cake layer. Cut the strawberries in two and place the cut half around the edge of the ring, cut side out . Fill the centre with the whole strawberries standing upright. Spread 3/4 of the creme on top of the strawberries and fill any gaps. Place the second sponge on top, and brush with the remaining syrup, and then press down. Then spread over the remaining creme mousseline so there is a thin layer covering the cake, again making sure that this reaches the very edge of the cling film so that the layer of jelly cannot leak out. Chill in the fridge for about 2 hours, before pouring the jelly over.