3 3/4 cups fresh strawberries
4 sprigs fresh parsley, chopped
1/2 teaspoon lemon zest
2 tablespoons poppy seeds
1 cup butter, softened
3 medium strawberries, sliced
1/2 teaspoon lemon zest
1 tablespoon honey
1/4 cup chopped fresh parsley
In a medium mixing bowl, toss together the strawberries, parsley, lemon zest and poppy seeds. Filter mixture through a sieve into a large bowl.
Divide mixture into 4 serving bowls and roll the strawberries in the butter. Stir in strawberries to this pea and then gently fold into the mixture. Serve with fresh juice from 1 lemon zest.
Return mixture to the blender and puree until smooth. Divide mixture into 4 serving bowls and flatten slightly with a fork.
Prepare scented lemon glaze by combining butter and poppy seeds. Mix 2 1/2 tablespoons lemon zest into lemon glaze, then pour over strawberries.
Spread 1/4 cup of peach and strawberry puree over chilled cake, then drizzle with lemon glaze. Pour remaining raspberry/melon glaze over cake. Top with strawberries and peach puree. Refrigerate 8 hours or overnight.