Japanese Strawberry Shortcake いちごのショートケーキ By Just One Cookbook


Ingredients

For the sponge cake

40 g unsalted butter (40 g = 3 Tbsp)

30 ml whole milk (30 mi = 2 Tbsp) (See Note)

4 large eggs (1 egg no shell = 50 g)

120 g granulated sugar (120 g = ½ cup + 2 Tbsp)

120 g cake flour (roughly 1 cup) (No cake flour? See Note)

Shortening/Cooking Spray/Butter

For the syrup

30 ml water (30 ml = 2 Tbsp)

38 g granulated sugar (38 g = 3 Tbsp)

1 Tbsp your liquor of choice (See Note)

For the cream

473 ml heavy cream or heavy whipping cream (473 ml = 2 cups/1 Pint package) (36%, at least 30-35% fat)

38 g granulated sugar (38 g = 3 Tbsp) (use 8% of heavy cream: 473 ml x 8 % = 38g)

For decoration

450 g Strawberries (450 g = 1 lb) (for filling and decoration – buy extra) (See Note)

10 blueberries

mint leaves

Get full recipe👇🏻

http://www.justonecookbook.com/japanese-strawberry-shortcake/

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