1. First of all, people have to prepare an eight-inch sponge cake (in my previous recipe) and divide it into three even slices from the middle of the waist. .
2. Wash the fresh strawberries, dry them well and set aside. . . .
3. Next, we are going to whip the cream. Today I used the animal whipped cream from the Iron Tower. .
4. Prepare a pot or basin, fill it with ice water, and add an ice pack. . .
5. 5 Pour 500 grams of whipped cream into a clean, water-free, oil-free egg beater, and add 50 grams of white sugar, place the egg beater on the pan with an ice pack, and beat at low temperature and low speed. Since there is a lot of cream, the process of passing it is a bit long, so please be patient. . .
6. It is OK when the cream pattern is obvious and firm, and it won't fall when the bowl is inverted. (You don’t need to beat the cream too much, if you want to shape it, you need to beat it in place, but the cream is easy to beat the head, so you must beat it at a low speed and pay attention to it at any time)
7. First take a piece of cake and spread the cream evenly.
8. Lay out slices of strawberries. If you want the sliced noodles to look good, arrange the strawberries as neatly as the outer circle. My inner circle is not neat enough. .
9. Cover the strawberries with another layer of cream and smooth them out, then spread a piece of cake, and just spread all three pieces of cake like this.
10. Finally, all the cakes are finished. . . Continue to apply the cream. . .
11. We start from the upper part, and mainly smooth the upper part first. Let the cream naturally spread from the top to the cake wall, and then we will wipe the surroundings. There is nothing to say about this, the main thing is smoothing, smoothing, and smoothing.
12. Decorated with strawberries, the strawberry cake is finished. Because there is more cream, in an unromantic spirit, my surroundings are surrounded by layers and layers. For the sake of beauty, don't follow suit...
13. Strawberry Butter Cake...
14. Strawberry Butter Cake...
