Wash strawberries, set aside 8 smaller strawberries for garnish. Remove the green from the rest and cut them in half.
Line the cake springform pan with the sponge cake base, “perfume” with a little liqueur and layer the strawberries on top. Leave a space of about 1.5 cm from the edge. Line the inside edge of the cake springform pan with strips of parchment paper, these should stick out a little over the edge.
Mix the yogurt with sugar in a bowl until smooth, add the whipped cream and a few pureed strawberries. Finally, add the soaked, dissolved, squeezed gelatin. Stir briefly and pour 2/3 of this cream into the cake springform pan. Place the chocolate sponge cake base and spread the remaining mixture on top.
Leave to cool in the refrigerator for 3 – 4 hours. Then remove the cake pan and carefully remove the baking paper.
Cut the strawberries in half. Garnish the cake with some whipped cream, the halved strawberries and chocolate sprinkles.