Jelly: Soak the gelatin in cold water for swelling. Pour into a saucepan the water, add sugar, bring to a boil and cook 1 min. Add syrup and gelatin. Carefully stir until the gelatin is completely dissolved. Leave jelly to cool. Moisten the mold with water, pour half of the jelly, put into the refrigerator until firm. Wash and clean the strawberries, cut into cubes. To lay out berries on top of frozen jelly, pour the remaining. Put into the refrigerator until hardens.

Bavarian cream. Soak the gelatin in cold water for swelling. Whisk cream to thick mass.

Wash and clean the strawberries, blend with sugar, into a puree. Heat gelatin until dissolved, add in the strawberry puree. Carefully mix the cream with the strawberry puree.

Spread the cream over the jelly. Refrigerate at least 6 hours. Before serving, omit the form for a few seconds in hot water. Flip the form on a chilled serving dish. Decorate the dessert with slices of strawberry and serve immediately.