1. Preheat the oven to 350F/180C degrees and line a fairy cake tin with 12 liners.
2. Cream the caster sugar and butter until pale and fluffy, then beat in the eggs and liquor.
3. Stir in the milk and sieve over the flour and cocoa and stir until combined.
4. Divide amoungst the liners and bake in the centre of the oven for 10-12 minutes. Transfer the fairy cakes to a wire
rack to cool completely.
5. Combine gelatin and cold water in a small saucepan and leave until thickened. Place over a low heat and stir until the gelatin his dissolved. Remove from the heat and cold slightly.
6. Whip cream, sugar and vanilla until slightly thickened. Then, whilst whipping, add the gelatin/ water mixture slowly. Whip until almost stiffened.
7. Spoon the cream over the fairy cakes, smoothing with a warm palate knife. Then top each with a strawberry and spoon a little more cream over the top so it falls down the sides of the berry.