Place the sponge cake in the middle of a cake ring or springform, leaving at least 1 cm space around the edges of the cake to the ring. Set aside.
Add gelatin powder to ¼ cup cold water. Once the gelatin has bloomed, put it in the microwave for 10-15 seconds to dissolve. Let it cool down.
In a big bowl, add sugar to cream and whip using a mixer until soft peaks form. Add the gelatin slowly while continuously whipping for another minute. Add the mascarpone and mix well.
Get the prepared form and sponge cake and position pieces of strawberries inside the cake forming a circle with even gaps. I placed 4 pieces first in opposite directions then the remaining 4 in between. Mark the middle of one of the strawberries, you can use a toothpick. This is to let you know where to cut later.
Pour the cream over the cake and strawberries until all are fully covered. Cover with fling wrap or foil and chill for at least 30 minutes.
To make the strawberry syrup: Place water, sugar, color and strawberries in a saucepan and let it simmer. Remove from heat and add the gelatin powder. Mix well until the gelatin dissolved. Using a stab mixer or blender, puree the strawberry mixture. Strain and let cool.
Remove the cake from the ring or springform. Using the mark on one of the strawberries you made earlier, cut across the cake and then sideways making 4 equal parts. Drizzle chilled cake with strawberry syrup before serving.