First filling: Mix sour cream and powdered sugar in a bowl, add ground biscuits and mix everything. Second filling: Put strawberries and sugar in a bowl and cook until the sugar melts. Mix the pudding with water and add to the strawberries and cook until it thickens. Leave to cool. Third filling: Whip the whipped cream with sparkling water. Take 6 tablespoons of this whipped cream and add it to the first biscuit filling. Put the crust on the tray, cover it with 1/3 of the first filling, 1/3 of the second filling and 1/4 of the third filling. Put another crust on top, repeat the process until the crusts are used up. Decorate the finished cake with whipped cream and let it rest for at least 1 hour in the refrigerator.