Strawberry cream Shortcake


Japanese sponge cake (18 cm / 7-inch)

  • 3 eggs
  • 90 g caster sugar
  • 90 g Japanese cake flour or 60g All purpose flour + 30g corn flour
  • 15 ml milk
  • 15 g unsalted butter


  • 50 ml water
  • 40 g caster sugar

Crème Chantilly

  • 400 ml whipping cream/heavy cream
  • 30 g caster sugar
  • 50 g strawberry puree - I use "Boiron strawberry puree"
  • fresh strawberries for filling and decoration


Sponge cake

  1. Preheat the oven to 180°C/350°F. Line the 18 cm-7 inch cake tin with baking paper. Shift the flour twice. Melt the butter and milk together.

  2. Mix the eggs and sugar in a bowl over a double boiler, make them warm to 30-35°C. (85-95°F)

  3. Whisk the egg and sugar with an electric mixer until it gets thick.

  4. Add the flour and mix gently. Then add the melted butter and milk, mix them from bottom to the top. 

  5. Pour into the prepared tin and bake it in the preheated oven at 180°C/350°F for 25-30 min. 

Syrup and Whipped cream

  1. For the syrup, mix water and sugar in a medium saucepan and bring it to the boil. Let it cool. 

  2. Whisk whipping cream and sugar until slightly thickened. Then divide the cream into two bowls. Add the strawberry puree to only one bowl, mix to combine.


  1. Slice the sponge cake into 2 equal layers. Slice the strawberries. 

  2. Place one sponge layer onto a plate and brush with the syrup. 

  3. Spread the original whipped cream and arrange the sliced strawberries on it. Spread the cream again on the strawberries to cover them. 

  4. Place the other sponge layer and brush with the syrup again. 

  5. Frost the sides and top of the cake with the strawberry whipped cream. 

  6. Decorate with the remaining strawberry whipped cream and strawberries.