For whipped cream:

• Mix 300 grams of chilled cream with a hand blender in a steel bowl for 2 minutes, until soft peaks are formed.
• Add the icing sugar mix and whip it for 4-5 seconds further.
• Refrigerate till you use this whipped cream.

Note: If you whip for a longer time,cream will get disintegrated.Stop as soon as you get soft peaks.Do not over do it.

For the strawberry jam:

• Add sugar to one cup strawberries and leave it for 10 minutes.
• The berries start releasing water.
• Now cook this mixture for 15-20 minutes on a low flame till you get a thicker jam like consistency.
• Keep it aside till it cools.

Note: You can add more sugar as per your choice, if your strawberries are tart.

For Egg-less sponge cake:

• Mix sugar,melted butter and condensed milk using a hand blender.
• Add all the dry ingredients with the wet ingredients.Mix well with a hand blender.
• Preheat oven for 5 mins at 180 degrees C(350 F).
• Grease 2 cake tins (6 inch) with 1 tablespoon of butter and layer with baking sheet.
• Pour the cake mix in the cake tin.
• Bake the cake for 20 mins at 180 degrees Celsius/ 25 mins at 160 degrees or until a toothpick comes out clean.
• Let it rest for 1 hour.

For decoration:

• On the first cake,spread half of the whipped cream over it.
• Apply the strawberry jam on the top.
• Place the second cake over this jam layered cake evenly.
• Cover the cake with remaining whipped cream evenly.
• Decorate with berries as per your choice.
• Refrigerate until served.