1. The chiffon cake baked in advance, cut into 2 slices of equal thickness and set aside.
2. Prepare the fruit for filling.
3. Add powdered sugar to the whipped cream, beat with an electric whisk at low speed to 8 to distribute, and stir slightly with a spatula.
4. Take a piece of cake and spread it with cream.
5. Spread the diced fruit evenly.
6. Spread a little more cream.
7. Cover with another slice of cake and spread cream on the surface and periphery of the cake.
8. Put the remaining whipped cream into the piping bag, use a 1M and 8-tooth piping nozzle.
9. Squeeze your favorite fancy on the surface of the cake and decorate it with strawberries.
10. Finished picture.
