Prepare the whipped ganache: Store in the refrigerator.Roll the shortcrust pastry out to a thickness of 2.5mm.Line the 7.5cm-diameter tartlets with pastry and bake them at 300°F (150°C) until they take on an attractive amber color.Place thin slices of strawberry in a 4mm-tall ganache frame and pour the strawberry jelly on top. Freeze. Make the sponge mix and pour it into a 30 x 40cm frame. Bake for 15 mins at 360°F (180°C).Use a piping bag with a smooth round nozzle to pipe approx. 25g of whipped ganache onto the center of your plate and put the pastry case on top in such a way that the whipped ganache rises up at one side.Put approx. 10g of whipped ganache in place along with a few pieces of strawberry and a 6cm-diameter disk of sponge.Add a further 20g (approx.) of ganache and put a disk of strawberry jelly on top, pressing down lightly. Decorate the edges of the tartlet with a few quartered strawberries and cherries, some whole wild strawberries and some mint leaves.