Strawberry Frozen Tort

Reserve 7 or 8 of the most attractive strawberries

Blend the remaining strawberries, clean and seedless, in a liquidizer and then sift through a fine-mesh sieve to remove all the seeds from the puree

Combine 1/2 cup of sugar, mix well, and refrigerate

Line a round mold with a diameter of about 20 cm and a depth of 5 cm with parchment paper or aluminum foil

Create a design with some cookies at the bottom of the mold, placing them head down so that when you unmold the tort, the most attractive part of the cookie is on top

Cut the reserved strawberries in half lengthwise and place the halves evenly, head down, between the cookies

Mix the whipped cream with confectioner's sugar until firm

Add the strawberry puree

Place half of the puree over the cookies, spreading it evenly up to the edges of the mold

Cover with some more cookies, arranging them decoratively

Cover with the remaining whipped cream

Refrigerate until firm

To serve, unmold over a plate and remove the paper

Serve 6 portions.