Whip until stiff (be careful not to overbeat otherwise the whip cream
will turn into butter): 2 cups of heavy whipping cream
Set aside 1/5 of whipped cream for decoration.
Spread with about one-third of the whipped cream and cover with a
single layer of sliced strawberries. Carefully put the top layer, cut
side down, over the berries. Spread the other half of the corn syrup
mixture. With a long cake decorating knife, spread the side and the
top of the cake with the remaining whipped cream.
Put the remaining stawberries to make a small heart shape or whatever
shape you like in the middle of the cake.
How to make the glaze:
In a microwave-safe bowl, mix and heat just long enough to dissolve gelatin,
but not long enough to boil: 2 teaspoons white wine
1 tablespoon sugar
1/2 teaspoon Knox gelatin
Sieve 2/3 cup of the strawberries to make juice.
After the gelatin is completely dissolved, mix it into the strawberry juice. Mix
well and refrigerate until it thickens into a glaze consistency.