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Japanese Strawberry Shortcake

Japanese Strawberry Shortcake
4.6 57 ratings
Prep. 10 min
Total 1 h 30 min
8 portions
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Ingredients

Sponge cake
  • fresh milk
    30 g
  • butter plus extra for greasing
    15 g
  • eggs
    4
  • caster sugar
    120 g
  • superfine flour sifted
    120 g
    120 g low protein flour, sifted
  • baking soda
    ¼ tsp
  • vanilla extract
    1 tsp
Chantilly cream
  • whipping cream 35% fat, chilled
    500 g
  • caster sugar
    50 g
  • vanilla extract
    ½ tsp
  • large strawberries hulled, rinsed, cut in slices (0.3 cm), plus extra for decorating
    400 g
  • icing sugar for dusting

Difficulty

medium

Nutrition per 1 portion

Protein 5 g
Calories 1635.9 kJ / 391 kcal
Fat 29 g
Fibre 1.9 g
Carbohydrates 32.9 g

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