Japanese Strawberry Shortcake
TM6 TM5

Japanese Strawberry Shortcake

4.7 (43 ratings)

Ingredients

Sponge cake

  • 30 g fresh milk
  • 15 g butter, plus extra for greasing
  • 4 eggs
  • 120 g caster sugar
  • 120 g superfine flour, sifted
    or 120 g low protein flour, sifted
  • ¼ tsp baking soda
  • 1 tsp vanilla extract

Chantilly cream

  • 500 g whipping cream, 35% fat, chilled
  • 50 g caster sugar
  • ½ tsp vanilla extract
  • 400 g large strawberries, hulled, rinsed, cut in slices (0.3 cm), plus extra for decorating
  • icing sugar, for dusting

Nutrition
per 1 portion
Calories
1635.9 kJ / 391 kcal
Protein
5 g
Carbohydrates
32.9 g
Fat
29 g
Fiber
1.9 g

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