Combine strawberries , sugar and water and bring to simmer over medium heat .

Reduce heat and cover and simmer till the strawberries are mushy .

Dissolve 2 tbsp cornstarch with 2 tbsp water and gradually add to the strawberries , stirring constantly until the mixture thickens and is glossy .

Remove from heat .

Let cool .

Purée half of the mix .

Remove a 1/4 thick slice of the cake and keep aside .

Now scoop out the centre making the cake hollow . It is like an empty bowl . Crumble the scooped cake .

Whip the cream, keep 1/2 cup aside .

To the rest Of cream mix the strawberry sauce with chunks .

Add the cake crumbs.

Mix well.

Fill the cake bowl with this filling .

Cover with the top slice which has been kept aside.

Pour the ganache over the cake.

Place the cake in the frig to set.

Remove after an hour.

Pour the puréed strawberry sauce .

Decorate as you wish .