Raw materials: 100 grams of light cream, 400 grams of strawberries, a piece of cake billet (1 cm thick, the size of the bowl about the same as the mouth of the bowl ready to do the mold), 15 grams of gelatin, sugar in moderation. In the plastic wrap lay a layer of strawberries cut in half, the rest of the strawberries chopped and spare;

2, pour the light cream into a large bowl (preferably stainless steel or enameled such as not easy to break the bowl), add the right amount of sugar, with a whisk a little bit of stirring until the light cream is porridge-like; add the crushed strawberries, and continue to stir to the extent that after lifting the whisk, the light cream can slowly fall;

3, the gelatin in a small bowl, add 80 ° C hot water, and add the gelatin to a small bowl. small bowl, add 80 ℃ hot water and stir well, to be slightly cooled, pour into the light cream and stir well, that is, for the mousse filling;

4, pour the mousse filling into a large bowl ready to cover the cake blank on top of the mousse filling, with a light hand on the surface of the pressure, so that the mousse filling and the cake blanks fit;

5, put into the refrigerator to chill for more than 2 hours, take out of the bowl inverted, so the cake out, and remove the surface of the plastic wrap, and the cake. and tear off the surface of the plastic wrap can be.