Make the base by putting all of the ingredients into a food processor and pulse until well combined and sticking together.
With your hands press this mixture firmly and evenly into a cake tin with a removable base, either a 22cm round or 30cm x 10cm rectangular tin.
Place the base in the freezer while you make the filling.
Blend all of the ingredients for the second layer in the food processor until smooth and creamy.
Spread this mixture over the base and return the tin to the freezer to set for at least 1 hour. Longer is better and you can easily make this cake one or two days beforehand.
Remove the cake from the freezer 10 minutes before serving and decorate with strawberries and pistachios.
Store any leftovers in the freezer.