Creamy Strawberry Filling for Jar Cake (Bolo de Pote)

Prepare the strawberry compote: boil the sliced strawberries, sugar, and the juice of half a lime for 5 minutes.

Drain the cooked compote in a sieve, separating and reserving the resulting syrup.

Start the cream: In a saucepan, heat the two boxes of heavy cream along with the sweetened condensed milk.

As soon as the mixture begins to bubble, add the chopped white chocolate and stir until it is completely melted and the cream is smooth.

Beat the box of whipped cream until it reaches a firm and consistent texture.

Gently fold half of the whipped cream into the prepared white chocolate cream, mixing well to form the first layer of filling.

Mix the remaining whipped cream with the cooked strawberries (the solid part of the compote) to create the additional filling layer.

Assemble the jar cake: start by moistening a layer of cake base with the reserved strawberry syrup.

Add a layer of the first filling (white chocolate cream with half the whipped cream).

Repeat the process, placing another layer of cake moistened with the strawberry syrup.

Apply the strawberry whipped cream filling over this second layer of cake.

Finish the assembly by covering it with the remaining strawberry syrup on top.