Add the sugar, vanilla extract and orange Cointreau to the sliced strawberries
and let them sit for an hour to juice.

Drain the strawberries well and reserve the juice.

Add the juice to a saucepan and add water up to 3 / 4 cup .
Heat to a simmer and shut off the stove.

Add the box of strawberry gelatin and stir to dissolve.

Let the glaze cool, and then mix into the strawberries.

Soften the cream cheese by slightly heating in a pan or microwave and add, milk or juice, sugar and vanilla. Stir till smooth and spread on the Biscuit- Tortenboden.

Add the strawberries and glaze and spread to the edges.

Chill for several hours and unmold and place on a platter.

 

Here you can make a Mother's Day version with a heart cake mold.