1. First, spread the chiffon cake slices in the 8-inch live bottom cake mold and surround the strawberries.
2. Add fine sugar to the whipped cream, beat to six to distribute, and put it in the refrigerator freezer for later use.
3. Strawberries are beaten into juice.
4. Add the isinglass powder, stir evenly, heat on low heat until the isinglass powder is fused, turn off the heat.
5. Mix the strawberry juice with strawberry yogurt and stir well.
6. Then mix the whipped cream with 5.
7. Stir well.
8. Pour the cake and strawberry into the cake mold, refrigerate for at least 3 hours, and eat it directly! Wow haha……
