1. Mix low-gluten flour, red toner, and baking powder evenly.
2. Take a large bowl, add 120 grams of sugar and eggs, sift into the mixed flour, mix well, add milk and butter that has softened at room temperature and continue to mix well.
3. Pour the mixed batter into a 6-inch cake mold and pat a few times to expel bubbles. Preheat the oven to 175 degrees, bake for about 30 to 40 minutes, until the toothpick is inserted and pulled out. After baking, let cool and set aside.
4. Add 30 grams of sugar to the heavy cream, beat it, and refrigerate for later use.
5. Wash the strawberries, cut in half, and drain.
6. Cut the cake into two pieces and smear one of them with cream.
7. Arrange the strawberries and use a piping bag to fill the gaps with cream.
8. Cover another piece of cake and press lightly.
9. Spread a layer of cream on the surface.
10. Squeeze a circle of cream flowers on the surface of the cake.
11. Mount decorative patterns on the side.
12. Just put strawberries on top.
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