Place 1/2 cup cold water in a small bowl; sprinkle the gelatin on top and let stand for 5 minutes to soften. Transfer to the microwave and cook at medium power until melted and smooth, 30 seconds. (or if you don't have a microwave like me, in a small pan cook on medium heat for about 2-3 minutes until smooth)

Set aside 8 perfect strawberries and 8 crackers for a garnish. Hull and slice the remaining strawberries. Transfer 1 1/2 cups of the berries to a food processor; add the sugar and process until pureed. Add the gelatin and process briefly to bend. With a spatula press and stir the berry puree through a fine-mesh sieve (this will remove any seeds).

Using an electric mixer, whip the heavy cream until stiff. Mix in the strawberry puree. On low speed, mix in the marshmallow cream, then increase to medium, until mixture nearly smooth. (The mixture will seem thin, but it will set in the refrigerator.)

Halve the 8 reserved strawberries and place on top of the crackers. Cut the cake with a warmed thin, sharp knife.