Cook the chopped strawberry with sugar for 10 minutes on medium low heat until sugar has melted and strawberries are soft. Blend the strawberry into a smooth sauce and set aside to cool.
For Biscuit Base:
Crush biscuit and butter together in food processor. Spread biscuit in a 8 inch square dish. (You can also make 8 individual servings. )
Place strawberry halves on the sides of the dish. Place the dish in the fridge to chill for 30 minutes.
For Souffle:
In a pan mix jelly content, water and lemon juice. Bring it to boil and cook until gelatin crystals are dissolved. Set aside to cool. (We want it warm but not hot).
In a large bowl, beat chilled evaporated milk with whisk attachment of beater or food processor until doubled in volume. Set aside.
Beat chilled cream in a bowl until it reaches soft peak.
Assembling:
Pour strawberry sauce and whipped cream in doubled evaporated milk. Beat with whisk just until combined.
Now, mix in the jelly with a rubber spatula.
Pour souffle mixture over biscuit base and set in the fridge for 4 hours.
After souffle is set smear the cream over souffle and garnish with crushed biscuit and fresh strawberries.