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1
Rub together the butter, demerara sugar, slour and walnuts as if making pastry.
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2
Scatter the mixture over the bottom of a shallow baking tin.
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3
Bake in a preheated moderately hot oven,(200*C/400*F)for 10 to 15 minutes, until golden brown.
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4
Cool, then crumble into a bowl.
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5
Dissolve the gelatin in the water.
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6
Put one quarter of the strawberries into a saucepan with the lemon juice and sugar and mash well.
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7
Bring to a boil, then remove from the heat and stir in the gelatin.
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8
Strain a little of this mixture into a 2 1/2 pint ring mold, to coat the bottom.
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9
Chill until set.
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10
Let the remainder of the strawberry jelly cool but not set.
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11
Fold the remaining strawberry slices into the whipped cream.
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12
When the jelly is on the point of setting, fold in the strawberries and cream.
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13
Immediately make alternate layers of the strawberry mixture and crumbs in the ring mold, starting with strawberry and ending with crumbs.
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14
Chill until set.
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15
Turn the ring out of the mold onto a serving platter.
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16
Pipe the whipped cream for the decoration around the base of the ring and add the strawberry slices.
