Strawberry Shortcake

Strawberry Shortcake

A cute and scrumptious strawberry shortcake for that special occasion.

Cooking time
50 minutes+
  • Nutrition facts are for one serving.
  • Ingredients for one 18 cm (7.1 in.) cake pan. Time to cool the cake is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

90 g (3.2 oz.)


90 g (3.2 oz.)

30 g (1.1 oz.)

1/2 pack

a few


200 ml (6.8 fl. oz.)

2 Tbsp


  1. Spread a thin layer of a butter (small amount, extra) onto the cake mold, then line with parchment paper.
  2. Use a sifter to sift the flour twice.
  3. Place the eggs and granulated sugar into a bowl over a warm water bath, use a mixer to mix together and remove from the warm water bath once at room temperature.
  4. Continue to quickly mix until the batter drizzles off the mixer in ribbon-like swirls.
  5. Sift (2) into (4) while lightly mixing together with a rubber spatula.
  6. Melt the butter, add to (5) and mix in.
  7. Pour (6) into (1), raise up to a height of about 2 to 3 cm (1.2 in) and drop to remove any air bubbles.
  8. Bake at 170C (338F) for 30 to 35 minutes on the middle rack of an oven.
  9. Remove from the mold, peel away the parchment paper and place on a cooling rack.
  10. Remove stems from the strawberries, set aside 7 whole berries, cut the remainder into 4 to 5 mm (0.2 in.) slices.
  11. Place the heavy cream (A) into a bowl over an ice bath, while mixing with a mixer add in the granulated sugar a little at a time until the mixture thickens.
  12. Cut (9) into half its thickness, spread a good amount of (11) onto the surface of the bottom cake layer, then arrange the sliced strawberries (10) on top, cover with some more (11) and then place the top cake layer on top.
  13. Spread (11) thoroughly over the top surface, arrange the remaining whole strawberries (10) on top and garnish with the mint leaves. Chill in a refrigerator and then slice up to enjoy.

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