Exclusive Strawberry Fried Egg Cake

Pre-baked chiffon cake layers are cut and set aside for later use.

Wash the strawberries and pat them dry, then cut them in half and into small pieces for later use.

Add granulated sugar to the cream and whip until the beaters form soft peaks.

Place a slice of cake sponge in the bowl.

Spread a layer of cream.

Spread a layer of diced strawberries.

Continue spreading a layer of cream evenly.

Circle the edge of the bowl with another layer of cake base.

Spread on the cream and top with diced strawberries.

Finally, after placing a layer of sponge cake, invert it onto the cake base.

Squeeze more cream onto the cake, and spread the cream evenly using a scraper spatula.

Put a small amount of cream into a piping bag, pipe out small rounds, lightly press them with a spatula, and then place the strawberries on top.

Sprinkle with powdered sugar, and the beautiful cake is done.

Finished product.

Finished product.

Finished product.