Japanese Strawberry Shortcake Recipe - (4.4/5)

Ingredients

• For the Sponge:
• 4 large eggs, white and yolks separated
• 4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
• 3 tablespoons milk, at room temperature
• 1/2 teaspoon vanilla extract
• 4.2 ounces (120 grams, 14 tablespoons) cake flour, sifted 3 times
• 1.2 ounces (22 grams, 2.3 tablespoons) butter, melted
• For the Simple Syrup:
• 1/4 cup water
• 1/4 cup granulated sugar
• 2 tbs limoncello (I used cointreau)
• For the Stabilised Whipped Cream Frosting:
• 2 tsp gelatin powder
• 8 tsp cold water
• 2 cups whipping cream, cold
• 60 g icing sugar
• 1 tsp vanilla
• To Assemble:
• 250 g punnet strawberries