Shortcake Supreme Food

JAPANESE STRAWBERRY SHORTCAKE

Japanese Strawberry Shortcake image

Here's my moist, airy, and light Japanese strawberry shortcake recipe with homemade whipped cream. This simple and elegant cake is perfect for celebrating all occasions. Detailed step-by-step picture instructions are included.

Provided by Namiko Chen

Categories Dessert

Time 2h25m

Number Of Ingredients 14

Ingredients

3 Tbsp unsalted butter
2 Tbsp whole milk
4 large eggs (50 g each w/o shell)
½ cup sugar ((½ cup + 2 Tbsp to be precise))
1 cup cake flour
1 Tbsp butter ((for greasing; can also use shortening or cooking spray))
2 Tbsp water
3 Tbsp sugar
1 Tbsp liquor of your choice ((optional; I like orange liqueurs like Grand Marnier or Cointreau.))
2 cups heavy whipping cream ((36% fat; must be at least 30-35% fat))
3 Tbsp sugar ((8% of heavy cream weight: 480 ml x 8% = 38g))
1 lb strawberries
10 blueberries
2 sprigs mint leaves

Steps:

Gather all the ingredients.

Nutrition Facts : ServingSize 1 8 inch (20 cm) cake, Calories 3618 kcal, Carbohydrate 316 g, Protein 54 g, Fat 245 g, SaturatedFat 146 g, TransFat 2 g, Cholesterol 1519 mg, Sodium 493 mg, Fiber 13 g, Sugar 198 g, UnsaturatedFat 85 g

STRAWBERRY SHORTCAKE

Strawberry Shortcake image

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Provided by Denyse

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
1 egg
⅔ cup milk
2 cups whipped heavy cream

Steps:

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g

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