With a sharp knife cut loaf lengthwise in thin slices. Cut off the crusts. Put the fruit (any large strawberries cut in half) into a bowl and bind together with the redcurrant jelly. If the mixture seems very stiff add a little lemon juice. Layer the fruit mixture and bread in a 2-lb (1-kg) loaf tin starting and ending with a layer of bread. Put a piece of foil or greaseproof paper and a book on top of this layered loaf to weight it and leave in a cool place for an hour or so. Run a knife round the edges and then turn it out on to a serving plate and spread the cream cheese mixed thoroughly with the caster sugar all over the loaf. Smooth with a palette knife dipped in cold water. Decorate with a few reserved fruits and perhaps one or two little strawberry leaves if you have them. Cool in fridge for at least an hour. To eat, cut in slices downwards and serve with cream.