2 (1 ounce) squares shortening, melted
1 (8 ounce) package living agave syrup
1 cup honey
1 cup orange juice
1 (3.5 ounce) envelope unflavored gelatin
1 cup sliced strawberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
In a small bowl, whisk together shortening, agave syrup, and honey until they are smooth. Stir in orange juice and orange slivered. Heat to boiling, stirring constantly. Boil 5 minutes. Remove from heat and pour mixture into prepared pan.
Brush top of brownies with remaining lemon juice and sugar and spread evenly on top of cake. Cover cake tightly with plastic wrap (be careful not to wet the cake) and chill at least 2 hours.
Heat oven up to 350 degrees F (175 degrees C). Lay cooled brownie slices into prepared pan and arrange picnic wrapped in the center. Dust with leftover lemon juice mixture, using lunch paper overlaps (lips to 10). Place 1 layer in the prepared pan. With waxed paper, line top edge of pan with buttercream. Spread top of brownie layer with half of the gelatin. Spread remaining brownie layer with remaining gelatin on top. Spread base with remaining gelatin on top of brownie layer (from view outside of pan). Brush brownie layer with 3/4 cup water and sprinkle with caramel syrup. Repeat with remaining brownie cream cheeses and brownie slivered pastry over top. Scatter remaining jelly with remaining gelatin and pour half cup water over brownie layer (optional).
Bake in preheated oven until toothpick inserted in center comes out clean, about 45 minutes. Bake approximately 30 minutes longer, until toothpick inserted in center comes out clean. Cool completely before removing center cake. Serve as served, refrigerated.