Thursday, January 21, 2016

Strawberry Shortcake




When i googled strawberry shortcake, i can see that there are 2 types of strawberry shortcake. One is in a biscuit form ( looks like a scone) which is filled with cream and strawberries and the other type is in a cake form. All along, i only know the cake type of strawberry shortcake until   when Zoe suggested this theme and mentioned it's cookie like or biscuits. Anyway what i have chosen to make is the cake type of strawberry shortcake. It is a 2 layered sponge cake that is filled with cream and strawberries. Just that and from what i just read from Nami's  blog, strawberry shortcake is probably one of the most popular and classic cake in Japan and no wonder some called it as Japanese Strawberry Shortcake, the type that its sponge is soft and fluffy



If you have a favourite sponge cake recipe, you can use it and here i'm just trying out this sponge recipe and isnt disappointing, the fact that i like is there is no egg separation. Well, with 2 eggs recipe, it came out rather a short cake with a 7 inch pan but after filling it with cream and strawberries, it looks just right. If you want a taller and bigger cake, you can double the sponge recipe and use a 8 inch pan as what Nami did.

So this is my strawberry shortcake cake and baking along with Joyce and Zoe. You can choose to make the cake or biscuits version, the link will be up till Jan30, 2016. Cheers!


Recipe ( from Ochikeron and with reference from Just One Cookbook )
makes one 7 inch cake

Ingredients for sponge
2 eggs
60gm caster sugar
60gm cake flour, sifted
20gm melted butter
1 tbsp milk

Syrup for brushing the sponge
Add 1/2 tbsp sugar into 20ml hot water and stir. Add 1tsp liquor of your choice ( i used rum)

Filling
1 cup of whipping cream plus 2tbsp of sugar and whip till soft firm peaks or spreadable consistency
( i have used non diary whipping cream)
Strawberries, cut into half or sliced

More whipping cream for decorate the cake

Method for sponge
Preheat oven to 170C. Line the base of the baking tin. Prepare a basin of hot water, not  boiling..Lightly whisk the eggs in a bowl. Add in the sugar and put the bowl over the basin of hot water and using hand whisk, whisk till sugar melts and mixture is warm to touch. Remove the bowl and using electric whisk, whisk on high speed till the mixture is pale and thick and glossy. This will take several minutes. Reduce the speed to lowest and beat for another minutes to set the texture.

Gradually add in the flour in 2 batches. Using a hand whisk, gently fold in the flour ( you can watch the video here how to fold in the flour by pointing the whisk downwards and fold in ). Then sprinkle in the melted butter and milk using a spatula and carefully mix it in as not to deflate the batter,
Pour the batter into the prepared pan. Drop the pan onto the counter to release air bubbles and bake for 25 mins.

When sponge is ready, remove from oven. Drop the pan onto the counter one more time . and turn the pan upside down onto the wire rack and let it cool. When it has cooed down, wrap the cake in plastic and keep in the fridge for few hours or up to 2 days

Assemble the cake
Slice the cake horizontally into 2 layers. Brush one layer with syrup and apply a layer of cream all over the base layer. arrange the cut or sliced strawberries onto the cream and apply another layer of cream on top of the strawberries. Cover with the remaining sponge layer that is also brushed with syrup. Frost the entire cake with cream if desired.




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15 comments:

  1. Hi Lena,
    The Japanese strawberry shortcake is light and fluffy. I love it too. May I have a slice ?!

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    Replies
    1. Ass...saya tidak menyanka kalau saya sudah bisa sesukses ini dan ini semua berkat bantuan MBAH RAWA GUMPALA,saya yang dulunya bukan siapa-siapa bahkan saya juga selalu dihina orang dan alhamdulillah kini sekaran saya sudah punya segalanya,itu semua atas bantuan beliau.Saya sangat berterimakasih banyak kepada MBAH RAWA GUMPALA atas bantuan nomor dan dana ghaibnya,alhamdulillah kini saya sudah bisa membuka usaha kembali yang dulunya pakum karna masalah faktor ekonomi dan kini kami sekeluarga sudah sangat serba berkecukupan dan tidak pernah lagi hutang sana sini,,bagi anda yang punya masalah keuangan jangan sungkan-sungkan untuk menhubungi MBAH RAWA GUMPALA karna insya allah beliau akan membantu semua masalah anda dan baru kali ini juga saya mendaptkan para normal yang sangat hebat dan benar-benar terbukti nyata,ini bukan hanya sekedar cerita tapi inilah kisah nyata yang benar-benar nyata dari saya dan bagi anda yg ingin seperti saya silahkan hubungi saja MBAH RAWA GUMPALA di 085==316==106==111




      (((( BUKA BLO DANA GHAIB DAN NOMOR GHAIB MBAH RAWA GUMPALA ))))







      Ass...saya tidak menyanka kalau saya sudah bisa sesukses ini dan ini semua berkat bantuan MBAH RAWA GUMPALA,saya yang dulunya bukan siapa-siapa bahkan saya juga selalu dihina orang dan alhamdulillah kini sekaran saya sudah punya segalanya,itu semua atas bantuan beliau.Saya sangat berterimakasih banyak kepada MBAH RAWA GUMPALA atas bantuan nomor dan dana ghaibnya,alhamdulillah kini saya sudah bisa membuka usaha kembali yang dulunya pakum karna masalah faktor ekonomi dan kini kami sekeluarga sudah sangat serba berkecukupan dan tidak pernah lagi hutang sana sini,,bagi anda yang punya masalah keuangan jangan sungkan-sungkan untuk menhubungi MBAH RAWA GUMPALA karna insya allah beliau akan membantu semua masalah anda dan baru kali ini juga saya mendaptkan para normal yang sangat hebat dan benar-benar terbukti nyata,ini bukan hanya sekedar cerita tapi inilah kisah nyata yang benar-benar nyata dari saya dan bagi anda yg ingin seperti saya silahkan hubungi saja MBAH RAWA GUMPALA di 085==316==106==111

      Delete
  2. Hi Lena,

    I have baked the cake version of strawberry shortcake too! I was going to bake both versions but running out of time :p

    I'll be happy to enjoy your little version too :D

    Zoe

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  3. Hi Lena your strawberry shortcake looks beautiful! I love the Spongecake version because of it is light and fluffy. Thanks for sharing.

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  4. So dreamy and beautiful! Thanks for sharing, Lena.

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  5. Lena, just where have you been ! Great to see you posting up once in a while though. >o< Such mouthwatering shortcake. Wish I can have a slice too.
    Blessings, Kristy

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  6. Beautiful! And so funny, I've had both types of strawberry shortcake, but I never thought to think how there are basically two different desserts with the same name!

    Sues

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  7. This really turned out beautiful Lena. Great choice. And this would be a beautiful dessert for Valentine's day too!

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  8. Hi Lena,
    Pretty cake! I was thinking of making the sponge cake base, but laziness over-rule! So I made the biscuit-scone like base. It was buttery and tender, and we enjoyed it very much.

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  9. Hi Lena! Your Strawberry Shortcake is so pretty! I was looking at strawberries yesterday and after check the price, I walked away hah..hah...

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  10. Hi Lena:)
    Anyway you slice it I LOVE Strawberry Shortcake! When I was a child we use to sing a jump rope song that went something like this.

    Strawberry Shortcake
    Cream on top
    Tell me the name
    of my sweetheart!

    Then you would recite the alphabet until you missed while the jump rope twirlers would go faster and faster. What ever letter you missed on was the first letter of your sweetheart!

    Thanks for sharing your delcious looking cake with us, Lena. I'd love a teeny slice right now!

    ReplyDelete
    Replies
    1. Hi Lena:)
      I've been thinking about you and just wanted to pop over to wish you a Happy Chinese New Year. Health, Wealth and Prosperity to You and Yours...

      Delete
  11. Hi Lena, it's been so long since I've visited and commented on your blog, and others' as well...not to mention that I have stayed away from my own blog as well for the last few months, due to death in my family and my own illness after. Now that I've recuperated, spiritually and physically, I intend to come back and resume posting. I adore your Strawberry Shortcake, and you are absolutely right about the two types. I actually prefer the cake type, such as yours, so beautiful, moist and perfect. The recipe is awesome, and your photos are superb! Thanks you for sharing! xoxo

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  13. This blog is looking repository of food and found here every kind of food. it looks beautiful and superb in taste.share more recipe with better information resturent menu order

    ReplyDelete