Cream Strawberry Cake

1. Cut the butter into small pieces and put them in a small pot. Heat over low heat until the butter melts (this step was not photographed)

2. Grind the cookies in advance with a rolling pin for later use (put them in a fresh-keeping bag and roll them with a rolling pin); Pour in melted butter and mix well

3. Pour butter biscuits into cake mold and compact

4. Cut the strawberry in half and place it vertically around the mold

5. Mash the strawberries in a blender, put them in a small pot, add sugar and stir well. Bring to a slight boil on low heat, then turn off the heat (stir while cooking to avoid sticking the bottom). Add fish gelatin powder and stir well, set aside for later use

6. Add sugar to animal based fresh cream and shake in ice water until 60-70% of the hair is cooked

7. Add pre cut strawberry seeds and stir evenly

8. Pour in the strawberry juice prepared in step 5 and stir quickly and evenly with a scraper

9. Pour into the mold

10. Smooth the surface and refrigerate for at least 3 hours in the refrigerator

11. After the time is up, take it out of the refrigerator and use a hair dryer or hot towel to blow or cover the outside of the mold for a while to smoothly demold it

12. Beat the cream sugar until 8-9% off, put it in a piping bag, and squeeze out the shape

13. Place strawberries and sprinkle with colored chocolate needles