In a small pot add the cold water and sprinkle in the gelatin, let sit for 5 minutes, then heat just until gelatin disolves, remove from heat and let cool slightly.Remove 1/2 cup of whipping cream from the fridge and bring to room temperature.To the cooled gelatin add the room temperature whipping cream, stir to combine.In a large bowl add 2 cups whipping cream, icing / powdered sugar and vanilla, beat one minute or until it starts to thicken. Continue beating while slowly adding the gelatin mixture, continue beating until you have stiff peaks. Slice cooled cake in the middle, place bottom slice on a plate and top with a third of the whipped cream filling, place sliced strawberries on top, spread with a third of the whipped cream filling on top of the strawberries, then place the top half of the cake (I removed the crust part on top to make it even) on the filling and cover with remaining 1/3 whipped cream filling.Top the cake with chocolate dipped strawberries and drizzle with remaining chocolate. Refrigerate for 1 hour before serving. (refrigerate leftover cake) Enjoy!
Place dark chocolate in a dish and place over a small pot of water (make sure water does not touch the bottom of the dish) and melt chocolate, stirring until smooth. Let cool slightly.Dip whole strawberries in chocolate place on parchment paper and let dry.Use remaining chocolate for drizzle.