Put the biscuits in a blender. Grind them into pieces, add the butter and grind a little more to get oil crumbs. Spread bottom and sides of a baking dish with baking paper and pour oil crumbs. With fingers shape the mixture of base applying pressure to agglomerate crumbs. Make enough high board to serve as a limitation of the filling. In a bowl, beat with a mixer Rikotata with sugar and vanilla. Add the eggs, stir, and then pour and cream. Confuse all well and pour in the cream biscuit pad. Bake the cake in a preheated 170C oven. I can not say with precision how the cooking time, but maybe somewhere between 40-50 minutes. You should get a nice golden crust. Do not worry that the filling is still soft. Exactly as it should - to move slightly shaking. When cool it will harden and become creamy. If a mistake, it threatens to become hard and dry as feta cheese. Once the cake cool completely smear it with a little warmed jam. It is best to leave it overnight in the refrigerator. Top arrange the strawberries, cut into pieces and pour the rest of the jam. * You can add lemon peel in the cream