I tried this when I was learning to make foams. The foam in this dessert can be made using emulsification of kiwi purée or using a culinary whipper to foam the purée.
The dessert in the photo is about 3” in diameter.
Take a dessert dish a little larger than 3” in diameter and spread the bottom with strawberry purée. Lay a 3” circle of angel food cake (or pound cake) over the strawberry purée.
Overlay the cake with a generous amount of kiwi foam (seeds removed), then arrange strawberry quarters in a circle around the edge and the bottom half of a strawberry in the center.
This dessert is good with natural fruit or sweetened as desired.