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Classic Strawberry Shortcake

If you read my blog regularly, you would have figured that I have a strawberry shortcake loving family.  So at times when we need to satisfy that craving, we bake! 

I am still not confident enough to attempt a Japanese Strawberry Shortcake with all that complicated steps. So what I did was to use a victorian sponge sandwich cake recipe to create a classic strawberry shortcake.

Recipe adapted from
Ingredients for Cake

175 g unsalted butter
175 g caster sugar
3 eggs, beaten
175 g self-raising flour
Ingredients for cream 

Fresh strawberries
1/3 cup of sugar
360 ml of whipping cream

Directions for the sponge cake

1. Set the oven to 180 degress celsius . Lightly butter two sandwich tins, each with a diameter of 20cm. (I used a smaller cake tin and sliced the cake sideways instead) 

2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg. 

3. Fold in the sifted flour and spoon the mixture into the prepared cake tin. 

4. Bake for 20 minutes. Leave to cool and then remove from the tin.
Preparing the Strawberries and Whipped Cream 
Whip the cream enough to hold a soft peak, cover it an refrigerate until it is ready to be served.

Wash and clean the strawberries, and remove the stems. Depending of how you want to use the strawberries, slice them accordingly.

For this recipe, I wanted whole strawberries for the decoration, and chopped ones for the cream in between the sponge sandwich.

Add the sugar into the strawberries, and leave it for 20 minutes. This will help soften and get the juice out of the strawberries.

Putting the cake together

  • Cool the baked sponge cake. 
  • Once cooled, slice it sideways.
  • Spread the whipped cream on one  half of the sponge, sprinkle the chopped strawberries. 
  • Place the other half of the sponge on top. 
  • Decorate as you wish.

Note: Remember to remove the crust before creaming the cake to make it more palatable. 

Now we have strawberry cakes whenever we wish to! Give this a try!


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