1. This is an eight-inch chiffon cake (the steps of chiffon cake have been published before, just follow that step).
2. After the cake is baked, take it out and shake it a few times. The purpose of this is to prevent the cake from collapsing.
3. Then buckle it upside down on the grilling net, let it cool down and demould it.
4. While the cake is cooling, the cream should be whipped at this time. Because it is winter, the temperature is relatively low, and the cream has just been taken out of the cold storage, so add 15g of white sugar to the cream and whip it directly with a whisk until it becomes hard. bubble.
5. Then divide the cake into two layers, spread the cream on the bottom layer, and then put the sliced strawberries on it. After flattening, put another slice of cake on top, this time flattening the top and the whole week of cream.
6. Place the sliced strawberry slices around the cake.
7. A few flowers are simply mounted on it.
8. Make a simple styling and it will succeed.
9. Cut off a piece and taste it. The texture is still good.
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