Shortcake

Name: Shortcake (Japanese Strawberry Shortcake)
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: Japanese
Ingredients: 30 g (1 oz) sugar; 300 ml (10½ fl oz) whipping cream; 1 tablespoon kirsch; 100 ml (3½ fl oz) water; 20 g (¾ oz) butter, melted; 50 g (1¾ oz) white sugar; 80 g (2¾ oz) cake flour or plain (all-purpose) flour; 1 tablespoon milk; 80 g (2¾ oz) white sugar; 3 eggs; ½ teaspoon baking powder; 300 g (10½ oz) strawberries

Japanese Strawberry Shortcake

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 15

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

80 g (2¾ oz) cake flour or plain (all-purpose) flour
½ teaspoon

Method

Preheat the oven to 160°C (315°F) and line an 18 cm (7 in) round cake tin with baking paper. Sift together the flour and baking powder. Using an electric mixer, beat the eggs for 30 seconds on a low speed. Add half of the sugar and beat for another 30 seconds. Add the rest of the sugar