Strawberry mousse cake with chocolate almond sponge

Strawberry season is just about to start and I can't wait to indulge in the juicy, sweet and deep red fruit.

Here I have used pureed fruit out of the freezer from last year's huge crop.

Best to make the day before to let it all set for 6 hours in the fridge. For the Chocolate almond sponge use a 23cm diameter cake tin and then a wider 24cm cake ring for the mousse.