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1
Make the roll cake base.
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2
Whip the heavy cream until soft peaks form.
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3
It is done once you can scoop it up with the egg beater without it falling back off.
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4
The peaks formed in the bowl should fold softly.
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5
Spread the heavy cream on 3/4 of the roll cake sheet.
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6
Spread it thickly in the front and thinly at the back.
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7
Make sure to spread it clear to the edges.
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8
Cut all of the strawberries except for the ones to be used on top as decoration.
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9
Scatter the cut strawberries on top of the cake.
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10
(Don't place any strawberries on the back edge, since this will overlap when the cake is rolled.)
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11
Roll the cake up from the front.
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12
Squeeze the first rolled up part tightly to form the core.
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13
Keep rolling the cake like that.
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14
Place the edge on the bottom and clean up the shape over the paper.
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15
Wrap the cake as-s in plastic wrap, and chill in the refrigerator.
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16
Cut the roll cake into pieces as you like.
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17
(I cut it into 2 pieces with a 4:6 ratio this time.)
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18
Squeeze the remaining whipped cream on top of the roll cake.Slice each strawberry into 5~6 thin slices.
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19
Place the slices on the cream with a small overlap between each.
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20
You can sprinkle the cake with shaved chocolate or sift powdered sugar (the non-dissolving type) to make this even more extravagant.
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21
This time I scattered it with strawberry leaves to add color
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22
It's done .
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23
This is a luxurious cake with lots of strawberries and heavy cream!
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24
This is a version I made using chopped chocolate and cocoa as decoration.
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25
It looks rather chic, don't you think?
