For the base, blend biscuits to a crumb and add a couple of tablespoons of melted fairy-free butter. Grease a cake tin and add crumb mix.
Bake the base in the oven at 180C, for about 8-10 minutes.
Cube the Angel Food cream cheese and pop in a blender, add vanilla essence and blend.
Combine hot water with icing sugar, then add to the blender, along with beetroot juice, and lemon juice. Blend until smooth.
Then add dehydrated strawberries (powdered or whole) and 2-3 tsp of cornstarch, blend till combined.
Spread filling over base, refrigerate for 2-4 hours, add berries (fresh or dehydrated) on top and serve cool!