In a small saucepan, add 75g sugar, the water, the zest and juice of a lime. Bring to a simmer, then let cool down.
Dip the ladyfingers in the lime syrup and place on the edge and at the bottom of a round 16cm tin.
Blend the strawberries in a food processor and put about 1/4 in a saucepan with 75g sugar. Bring to a simmer to melt the sugar. Add the gelatin, mix well then take off the heat.
Add the mixture to the rest of the strawberry puree and let cool completely.
Then, add the strawberry mixture to the whipped cream and combine well. Pour about half the mixture on the biscuit base, place a layer of strawberry slices and pour the rest of the cream. Refrigerate for at least 6 hours or preferably overnight. Decorate with strawberries and serve.