For layers of champagne: 1/4 tea cup . cold water and put the gelatin in a small bowl, leave for about 3 minutes to thicken, add sugar and place on the stove over low heat. Stir until sugar and gelatin melt (mixture should not boil). In a bowl mix champagne and dissolved gelatin. Place the bowl to a bowl filled with ice-cooled while stirring frequently until the mixture begins to thicken and acquire the consistency of non-fragmented egg whites. Add shredded strawberries and gently stir. Rectangular cake form is placed on a tray at 45 C. For this purpose support with something suitable. Pour in the mixture and placed in the refrigerator for approximately 2 hours until firm completely. For strawberry layer: In a small bowl, mix 2 tbsp gelatin and champagne for 3 minutes and then melt. The strawberries are pureed with lemon juice and add sugar to taste. Strain through a fine sieve to remove seeds. Add gelatine to the strawberry puree and mix. After layers of champagne wrapped a completely form is placed on a flat surface (possibly directly in the refrigerator) and carefully pour the strawberry puree. Leave in the fridge until tightness Terry - at least 6 hours. To remove Terry form is immersed for a few seconds in hot water and gently inverted. Cut into portions and serve garnished with slices of fresh strawberries nakolko.