The previous day — place biscuits in a freezer bag and crush with a rolling pin. Cut butter into small cubes. Mix the crushed biscuits and butter together.
Line a springform cake tin with baking parchment. Tip the crumbs into the tin and press firmly down into the base to create an even layer. Chill in the fridge to set firmly. Beat the cream with an electric mixer until stiff peaks form and chill.
Mix cream cheese, lemon juice and 80 g sugar together. Pour milk into a pan with 1 slightly heaped teaspoon agar-agar stir and bring to the boil. Remove from the heat, add 2 heaped tablespoons cream cheese and stir until smooth. Add mix to the remaining cream cheese, stir quickly. Fold in the cream and spread mix over base and smooth.
Pour half XUXU into a pan with the remaining agar-agar and sugar and mix, bring to the boil and simmer briefly. Remove from the heat, add the remaining XUXU and allow mix to cool until lukewarm.
Slowly drizzle fruit mix on to the back of a spoon over the cream. Cover cake and leave to set in the fridge overnight.
The following day — hull and wash the strawberries and cut in halves. Decorate the cake with strawberries and serve.