This cake is very easy to prepare, and I assure you that you will love it, for its colour and for its soft flavour, besides using the seasonal strawberries.
1 sponge cake (let you see the recipe of the pineapple upside down)
300 millilitres of cream to whip (cream Chantilly)(cream to whisk)
1 kilo of strawberries
fruits of the forest
5 spoonfuls of liquor of Cointreau
Whipping the cream with the glass sugar until it makes some picks. Triturating the strawberries with some sugar glass (to reserve a few halves for decorating) and to aggregate it into the chantilly cream, with encircling movements, with the help of a spatula.Cutting the sponge cake for half, and puncturing both crusts a little with a fork. On a platter, the basis of the sponge cake is placed and gets wet with three spoonfuls of liquor to cover this basis with a layer of the mousse of strawberry that we have prepared and to place the other crust of the sponge cake to cover all the cake with the mousse of remaining strawberry and to decorate with strawberries and fruits of the forest.Some 45 minutes at least are kept for the fridge before serving.