Japanese strawberry shortcake

• servings: 8
• total time: 1 hour

Ingredients

💖 Cake:

• 3 tbsp. (40g) butter

• 1/8 cup (40g) milk

• 4 eggs, room temperature

• 1/2 cup (95g) sugar

• 2/3 Tbsp (10g) honey

• 2/3 cup (100g) cake flour

💖 Whipped Cream:

• 2 cups (500g) heavy cream

• 5 Tbsp (75g) sugar

• 1 tsp Vanilla

• Strawberries

Directions

1. Preheat oven to 176C. Line the bottom and the sides of the cake mold with parchment paper.

2. In a cup, melt together 40g of milk and 40g of butter in a microwave.

3. In a large bowl, put 4 eggs, 95g of sugar and whip with hand mixer(high speed) until light color (5-8 minutes). Add honey and mix it until you see lines staying up on top. Lower speed and mix for another 2-3 minutes. Add sifted flour and mix with a rubber spatula until well incorporated. Add the warm milk and butter mixture and mix again with the spatula.

4. Pour the batter into the mold. Drop the mold 2-3 times to remove bubbles. Lower the oven temperature to 160C. Bake the cake for 30–35 minutes until it’s brown.

5. Prepare and slice the strawberries.

6. When the cake is baked, drop the mold 2 times to prevent shrinking. Wait for it to cool down.

7. In a large bowl, add 2 cups of heavy cream, 75g of sugar and 1 tsp of Vanilla. Whisk until stiff peaks. Refrigerate until ready to use.

8. Take the cake out the mold and cut it in half

9. Decorate

Nutrition

• Serving Size: 1 slice
• Calories: 350