Mix the strawberries, sugar and lemon juice in a pan, cover and bring to the boil. Simmer the compote for approx. 1 min., remove from the heat, stir in the vanilla paste, leave to cool.
Puree the strawberries until smooth, pass through a sieve into a bowl. Add the cream cheese and icing sugar, puree once again until you have a creamy mixture. Carefully fold the whipped cream into the strawberry mixture.
Place the crumbled biscuits in the jars, spread the strawberry compote and mousse on top, garnish with the strawberries.