Line a 1.2 litre loaf pan with a double layer of plastic wrap allowing it to overhang the edges. Arrange rows of sponge fingers width ways across base. Sprinkle evenly with 2 tablespoons orange juice.
Combine chocolate, PHILLY Cream for Desserts and butter in a heatproof bowl and microwave on medium for 1½-2 minutes, gently stirring halfway through, until melted. Cool 5 minutes and stir through vanilla essence. Select 8-10 even-sized strawberries and set aside. Spoon half of the chocolate mixture into pan, then put selected strawberries down centre of pan, pressing down gently. Spoon over the remaining chocolate mixture and smooth the top. Arrange remaining sponge fingers width ways across the top. Fold overhanging plastic wrap over parfait. Refrigerate for at least 24 hours, preferably 2 days, until set.
Roughly chop remaining strawberries and put in food processor with icing sugar and remaining orange juice. Process until smooth, then chill until ready to serve.
To serve, unmould and cut into thick slices. Serve with strawberry sauce.