1. Prepare the ingredients.
2. Puree the strawberries, put them in a pot, add 25 grams of sugar, boil until slightly boiling, then turn off the heat.
3. Gelatine tablets are soaked softly.
4. Drain the soaked gelatin slices, add them to the strawberry liquid, stir well, and set aside.
5. Put a layer of chiffon cake at the bottom of the cake mold, and put strawberries around.
6. Whip the whipped cream with sugar.
7. Pour the whipped cream into the strawberry liquid and mix well.
8. Pour part of it in the mold for laying the chiffon cake.
9. Put another layer of chiffon cake on top.
10. Pour in the remaining mousse, smooth it, and keep it in the refrigerator for more than 4 hours.
11. Take out the mold and decorate the surface.
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