Put the salted cherry blossoms in the container and add clean water. Soak the salted cherry blossoms for about 15 minutes. Pour off the water and add clean water soak for another 15 minutes.
Spread the chopped cookies in the cake mold.
Cut the strawberry in half and place it on the edge of the cake mold.
Crush lactone tofu with a colander, filter out the excess water.
Cut the remaining strawberries into small pieces.
Add the tofu and milk in a pot. Then pull in boiling water and heat it.
Add the white jelly to the heated milk and stir. Then add strawberry jam and the remaining strawberries.
Pour it into a cake mold and put the cherry blossoms on top.
Put it in the refrigerator for one hour. Once cool place is on a plate and remove the cake mold. Serve and enjoy.

1 tablespoon salted cherry blossom
1 tablespoon white jelly
1 bowl fresh strawberry
1 package of lactone tofu
1 plant cup milk
2 tablespoon strawberry jam
10-15 cookies of choice