Wash the strawberries clean and sprinkle with sugar and lemon juice and simmer in an enamel or thick pan. I simply put it in the microwave and heated it up for 3 minutes Strawberry resin is a natural strawberry color, but the color turns white after cooking strawberries, so I mixed it with a little bit.

Put all the ingredients of Soboro (stroisel) in the processor, press the instantaneous action button, grind it, and put it in a plastic bag and store it in the refrigerator.

Put sugar in the egg and mix it

Whip it with a whipping machine to make it milky.

Add baking powder and flour and mix lightly.

Add melted butter in medium heat and mix little by little by little.

Add about 30g of the sauce (strawberry soup) from the strawberry and mix to make a dough and store it in the refrigerator for about an hour.

Place butter in a mini muffin mold and sprinkle with flour (strong flour or gravitational flour) to prepare the cake to dry well after ripening.

I also baked this heart frame on a 2,000 won madeleine that I bought from Daiso, which has everything.

Place the dough in a mold about one-third, top with soboro and strawberries, sprinkle with the last chopped pistachio, and bake for 25 minutes in a preheated oven to 180 degrees. Bake for 15 minutes, cover with foil and bake for another 10 minutes.

After baking, take it out of the mold and put it on a cooling net to make it more crispy and delicious.