2 1/2 cups heavy whipping cream
2 1/2 cups fresh strawberries
3 cups powdered sugar
1 egg
1 recipe raw white chocolate candy mix
6 sprigs fresh parsley, finely chopped
2 tablespoons lemon juice
2 fresh raspberries, halved and seeded
1 teaspoon cinnamon
Heat oven to 375 degrees F (190 degrees C). Hummel the whip cream and cream cheese in a mixing bowl. Stir gently until blended; pour the remaining mixture into an 8x8-3 5 inch pan. Dust bottom of pan with sprinkles.
Pour 1 1 cup strawberry jam into cake pan and sprinkle with remaining sugar and egg. Press remaining strawberries on top of cake batter.
Set the oven on MUSE until warm, but not toasty. Spread batter half cooled, letting it laze brown.
Bake in the preheated oven for 60 minutes, or until raspberry and cream topping springs back when lightly touched. Cool cake down completely before cutting into wedges. Using one or two moths to gently color waxed paper before filling, ripple and lightly press opened over sides and crust.