Bake the sponge

• Bake the sponge cake in a cake pan until golden and springy.
• Let it cool completely on a cooling rack, then crumble it into fine crumbs.

Whip the strawberry cream

• Whip the cold heavy cream with the powdered sugar to stiff peaks.
• Fold in the mascarpone and the pink food coloring until smooth and firm.

Build the ball

• Line a bowl with plastic wrap and layer cream, crumbled sponge, chopped strawberries and strawberry jam.
• Repeat the layers, then close the ball with a final layer of cream.
• Wrap tightly and chill until firm.

Coat and decorate

• Unmold the ball and cover it entirely with the remaining cream.
• Press the sponge crumbs over the surface to create the planet texture.
• Top with whole strawberries and chill until serving.