Whizz the digestive biscuits to a fine crumb in a food processor (stick them in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Add the melted butter and give it a good stir to make sure that all the biscuit is nicely coated. Pour into the cake tin (pan) and press down gently and evenly to make your base. Level off around the edge with the back of a spoon and place in the freezer for 15 minutes to firm up.
To make the filling, beat the cream cheese and 100g sugar together. Blitz the strawberries in a food processor with the remaining sugar to a purée. Then, add the strawberry purée to the cream cheese and mix together thoroughly. Whip the cream until you have stiff peaks and fold it gently into the mix. Put to one side.
For the strawberry edge, cut the green ends off the strawberries and slice in half lengthways. Grab the cake tin and stick the strawberries around the edge (with the flat inside edge of the strawberry facing outwards). Spoon in the cheese mixture, starting gently around the edge with small spoonfuls, making sure you don’t dislodge the strawberries, and working your way into the middle. Level off with a palette knife and then run your forefinger and thumb around the rim of the tin to create a professional finish. Tap the tin gently on a hard surface to remove any air bubbles. Stick it in the fridge for at least 4 hours to set.
Once set, remove from the freezer and take it out of the cake tin. Top first with the mixed berry compote, then the fresh fruit. Serve straight away.