Heat the milk with the tea bags to make a strong milk tea. Remove from heat and let cool, then squeeze out the milk tea from the tea bags.

Beat the egg yolks with 1/4 cup sugar (50g) until pale yellow. Add vanilla extract/essence, then gradually add salad oil and strong milk tea, mixing well. Tear open two tea bags and sprinkle the fine tea leaves into the mixture, stirring well.

Sift the cake flour into the mixture from step 2 in two batches, gently folding to combine.

Beat the egg whites with lemon juice until large bubbles form. Gradually add 1/3 cup sugar (75g) in three additions, continuing to beat until stiff peaks form, where the tip does not droop when the beater is lifted.

Fold part of the egg white mixture into the egg yolk batter from step 3, then pour the entire egg yolk batter back into the remaining egg whites. Mix quickly and gently, being careful not to deflate the egg whites.

Pour the batter from step 5 into a cake mold and bake at 350°F (175°C) for 30-35 minutes. Immediately invert the cake after removing from the oven, and let cool before removing from the mold. *This recipe makes two 6-inch cakes or one 8-inch cake.*

Whip the heavy cream with raspberry liqueur. Cut the chiffon cake in half horizontally. Spread a layer of whipped cream on one cake layer, arrange sliced strawberries on top, then spread a thin layer of whipped cream and place the other cake layer on top.

Cover the entire cake with whipped cream and arrange strawberries on top. If there's leftover whipped cream, use it for decoration. The strawberry whipped cream cake is complete! ♥

Dilute mirror glaze or jam with a little hot water and brush over the strawberries to keep them moist and add shine.