Strawberry mousse, living up to the strawberry season

Four eggs for the chiffon cake are enough for a square baking pan. After making two six-inch round cakes, there is still some batter left, enough to make four cupcakes.

Mash the strawberries and add two spoonfuls of sugar, set aside. Whip the light cream with fine sugar until it is no longer fluid, and mix with the strawberry paste.

Soak the gelatin until soft, squeeze out the water, add a little milk, heat until melted, and then mix it evenly with the whipped cream mixture.

Layer a slice of cake with a layer of mousse, and refrigerate overnight.

Decorate the surface with fruit.