Cut the castella in half and trim it to fit the size of the cup.

Remove the strawberry stems and chop them finely.

Mix yogurt (80g) with fresh cream (70g) and sugar (10g). Then add melted gelatin (2g) and mix well.

Combine half of the yogurt cream mixture with the chopped strawberries.

Place a layer of castella at the bottom of the cup and add the strawberry yogurt cream mixture.

Add another layer of castella on top of the cream.

Mix pureed strawberries (100g) with sugar (10g) and melted gelatin (2g).

Pour the strawberry puree mixture into the cup and refrigerate for about 1 hour to set.

Add the remaining yogurt cream on top of the set strawberry jelly and refrigerate for another 30 minutes.