Strawberry cake

Prepare the strawberries.

Remove the stem and wash thoroughly.

Take half and chop it into fine pieces for later use.

Prepare the ingredients for making the cake.

Add milk and oil to the bowl.

Stir until there are no oil spots and it emulsifies.

Add cake flour.

Stir evenly in a Z-shaped motion.

Add the egg yolk.

Fold evenly in a Z-shaped motion, and the egg yolk batter will be ready.

Add the sugar to the egg whites in three parts, beat until stiff peaks form, and when you lift the whisk there are firm little triangles, the meringue is ready.

Meringue and egg yolk batter.

Take 1/3 of the meringue and fold it into the egg yolk batter.

Fold and mix evenly (do not stir in circles).

Pour the mixed batter into the remaining egg whites, and fold gently until evenly combined. Similarly, do not stir in circles to avoid deflating.

The cake batter is ready.

Pour into the mold, tap to remove air bubbles, place in a preheated oven on the middle rack at 155°C, bake for 25 minutes, and adjust the temperature and time according to the temperament of your own oven.

The cake is fine.

Divide evenly into three pieces.

Whip the heavy cream with 20 grams of sugar to 80% stiff peaks for the filling, and leave half to whip to 70% stiff peaks for spreading on the surface.

Place the cake board properly and spread a little cream to prevent the cake from sliding.

Place a piece of cake.

Squeeze on the cream.

Place the strawberries, then squeeze on the cream, spread it evenly, and then cover with another piece of cake. Repeat this step once more.

Finally, cover with a piece of cake and place it in the refrigerator to chill for half an hour.

Take out the cake and frost it.

Spread it well on the surface of the cake.

Pipe out a flower shape with a nozzle, arrange strawberries for decoration, and sift anti-caking powdered sugar on top.

Alright.

A beautiful cake is fine.