Japanese-style strawberry shortcake for two

Happy holidays! Today, I made a small Japanese-style strawberry shortcake as a Christmas treat. Fresh, less sweet and the size is just suitable for two. Blueberries and mint leaves are from my tiny garden!


Ingredients: (round ring mold: 12cm diam.)

Sponge cake base: 30g cake flour, 1 egg, 25g sugar, 5g butter, 15cc milk,  vanilla oil (additional)

Decoration and filling: 200g fresh milk + 15g sugar + drops of rum (or any other liquor you like), 2 tbsp apricot jam + 1 tsp orange curacao, some strawberries, blueberries, mint leafs and silver dragees


  1. Sift flour. 
  2. Microwave butter and milk to melt.
  3. Preheat the oven (170℃).
  4. Whip an egg and sugar until stiff. Add 2-3 drops of vanilla oil, flour and fold the mixture.
  5. Bake the mixture in the oven for about 20min.
  6. While cooling the sponge case base, whip fresh cream with sugar and rum.
  7. Once the sponge cake base cooled, slice it in the middle.
  8. Spread a mixture of apricot jam and orange Curaçao on each section.
  9. Put sliced strawberries and whipped fresh cream between two slices of sponge cake base.
  10. Cover the whole cake with whipped cream and decorate the top and the plate with strawberries, blueberries, mint leaves and silver dragees. 

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