2, first bake a sponge cake

3, make a sugar and wine solution, add the water and granulated sugar to the pot, cook until boiling, turn off the heat, and then add the liqueur when the dessert is cooled.

4, the strawberries carefully washed with cold water, remove the tip, gently wipe clean with kitchen paper one by one, pick out the right amount of strawberries in a beautiful shape to use as a surface decoration, the remaining can be cut into thin slices of about 7 mm thick.

5, remove the paper around the cake and the bottom of the mat, choose than the diameter of the cake is slightly longer than the blade of 30 centimeters above the serrated knife for cake cutting. First of all, the surface of the cake is not flat place, thin cut down a layer, repair and leveling. Then you can use a cake splitter or toothpick to cut the cake into three slices of almost equal height, and use a brush to remove excess crumbs from the surface of the cake.

6, put the cut cake slices aside, whip the light cream, add granulated sugar or powdered sugar to the light cream (add powdered sugar cream will be more delicate), put the whole mixing bowl into the ice water, and use the electric mixer to mix from low speed to high speed, and keep putting the mixing bowl into the ice water during the operation.

7, beat until there are lines when switching hands pumping, mixing direction at will, clockwise, counterclockwise, before and after the mixing, slowly the cream will become more and more delicate.