Make the cake batter with semolina baking soda, and water. Mix well and add finely chopped pineapple. Combine well. Grease the cake mould with the butter and dust with powdered sugar. Halve the pineapple slices and arrange them at the bottom of the cake mould. Pour the semolina batter and then layer the mould again with the halved pineapple slices and pineapple crush. Boil some water in a steamer and steam the cake for 15 to 17 minutes. Set aside for cooling. For the jaggery sauce, heat a pan and add jaggery and some water. Set aside for cooling. Pour the jaggery sauce over the steamed cake and unmould the cake. Halve a strawberry. Slit each half from the centre making thin sections towards the bottom. Spread the sections and shape the strawberry like a fan. Garnish the cake with fresh cream, strawberry fan, and cherries. Serve.