For the strawberry jam:
For the cake:
Make the jam at least the day before you assemble the cake. For this, rinse the strawberries, remove the stems, and cut into quarters. Put in a bowl with salt and sugar, stir, and refrigerate overnight.
Then cook in a wide pot, stir and allow to boil over low heat. Remove the foam that forms and stir occasionally. Do not cover. After 45 minutes, take a spoonful of the jam liquid, put in a plate, refrigerate for 5 minuets, and try its consistency. It must be thick and move slowly when the plate is rocked.
For the cake:
Use an 8 inch diameter springform pan and cover the bottom with a baking sheet.
Beat the cream at high speed until it starts to form soft peaks, drizzle the sugar in, beating at medium speed, until it forms stiff peaks and looks like Chantilly cream.
Separate the cookies and soak in milk to soften them. Then start assembling the cake from the outer edge of the mold, putting the cookies in a circle and filling towards the center. If necessary, break some cookies to cover everything.
Brush some more milk over the cookies. Put a layer of Chantilly cream, spread, and even out. Then add a layer of strawberry jam and cover with a new layer of cookies. Repeat until filling the baking pan.
Top with Chantilly cream, cover with plastic wrap and freeze for at least 3 hours.
Take out of the freezer a few minutes before serving. Remove from the mold and decorate with strawberries and ground cookies on the sides.