Ingredients

(Serving 4)

1. Strawberries ------- about 250 grams.

2. Milk-------100 grams.

3. Low-gluten flour---------75 grams.

4. Fresh cream---------75 grams.

5. White sugar---------60 grams.

6. Eggs---------2 pieces.

7. Vanilla powder---------appropriate amount.

8. Powdered sugar---------30 grams.

9. Salt---------a little.

Fold and edit this paragraph. Method 1

1. Wash the strawberries and remove the stems, use paper towels to absorb the water and cut them in half.

2. Take a clean bowl, add eggs and sugar, and beat thoroughly.

3. Then add flour (slowly add in portions), salt, milk, fresh cream and vanilla, and mix carefully to form a batter.

4. Brush a thin layer of cream on the baking sheet, spread the strawberries on the baking sheet, pour the batter on the strawberries, and sprinkle with 1/2 of the powdered sugar.

5. Then put it in a preheated 180C oven and bake for about 30-40 minutes, until the surface turns golden brown.

6. After cooling, remove from the baking pan, slice into slices and sprinkle with the remaining powdered sugar, and you are done!

Fold and edit the second step of this section

< p>1. Add eggs and sugar over water, and beat the strawberry cake with a straight egg beater at the same time.

2. If the egg liquid is slightly flaky, remove from the heat, switch to an electric egg beater and continue beating until thick and white.

3. After beating for about 3 minutes, sift in the flour and mix gently with a straight whisk.

4. Add the salad oil and milk, replace with a rubber spatula, and mix the batter thoroughly.

5. Scrape the batter into the paper-lined mold, shake out the bubbles, bake at 180 degrees for 40 minutes, take out and place upside down on a rack to wait, and it will become a sponge cake.

6. Cut the sponge cake into three pieces, weighing about 350 grams.

7. Place the pot on the crushed ice, add some butter and sugar, and fluff it until the volume increases to about 3 times the original volume. Stir until it is stiff but not collapsed, and set aside.

8. Mix 100 grams of strawberries into puree and 1/3 of the cream and stir evenly to form pink strawberry cream.

9. Round the sponge cake base, pour rum over it, inlay it with pink cream, and spread white cream on the surface.

10. Mount a straight edge of cream around the cake, mount a radial circular pattern on the upper surface, insert strawberries in a stylish manner, and it is ready to eat.

Notes when folding and editing this paragraph:

1. The baking time will depend on the depth and surface size of the baking pan. Please adjust it yourself and bake it until the surface is golden. .

2. Porcelain baking pans are also acceptable.

3. Before serving, top with homemade fruit sauce or ice cream to make it more delicious.

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