Strawberry Shortcake

A cute and delicious strawberry shortcake for that special occasion.

Cooking time
50 minutes +
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

90 g (about 3-1/4 oz.)


90 g (about 3-1/4 oz.)

30 g (1 oz.)

1/2 pack

a few


200 ml (about 6-3/4 oz.)

2 Tbsp


  1. Thinly smear some butter in a cake mold, being careful to cover all sides.
    Insert baking paper, matching it to the shape of the mold.
  2. Sift in some flour 2 times.
  3. Place the eggs and granulated sugar in a small bowl or pot.
    Place this bowl in a pot of boiling water, indirectly heating the contents.
    Continuously mix with an egg beater in order to remove bubbles.
    Remove when the mixture becomes hot to the touch.
  4. Continue to beat and whip until the batter thickens and forms a ribbon when lifted.
  5. Continuously mix with a rubber spatula while continuing to sprinkle in the cake flour.
  6. Melt the butter, pour in and mix well with (5).
  7. Pour (6) into (1), then hold 2-3 cm (1 in.) from the surface of the tabletop and drop several times to remove air from within.
  8. Bake at 170 C (340 F) for 30-35 minutes on the middle rack of an oven.
  9. Remove from the mold, peel away the baking paper and leave to cool.
  10. Remove the stems from all strawberries.
    Leaving 7 uncut, slice the remaining into 4-5mm (1/4 in.) thick pieces.
  11. Pour the cream from (A) into a bowl.
    Place this bowl in a slightly larger bowl containing ice.
    While adding the granulated sugar, beat until the cream has thickened and becomes slightly sticky.
  12. Cut (9) in half, and smear a desired amount of (11) on the lower level.
    Arrange the sliced strawberries from (10) in a circle on top of the cream.
    When complete, replace the top half.
  13. Smear the rest of (11) on the top level.
    Dress with the remaining strawberries from (10) and the mint leaves.
    After the shortcake cools, cut into individual slices before serving.