Anyway, enough on moping. I made a strawberry shortcake again last month for the Dad's birthday (that's four straight years). Sigh. I know. And after all that I had said I wouldn't be baking it again this year...
Japanese Strawberry Shortcake (イチゴのショートケーキ)
I guess I'm a sucker for finding the perfect shortcake recipe. Anyway, this year's recipe for the shortcake was really good. I had high hopes for the cake cos the end result turned out a cake so cottony soft and perfect. Also, the cake did not rise and dome in the center.
Alas, the overall result was a too wet cake. I'm used to adding a simple syrup to cakes cos cakes do have the tendency to dry out in the fridge. But, for this recipe, there actually wasn't a need to do so cos the cake was so moist already. So my step of brushing the cake liberally with syrup was a big failure (thus the less than pretty innards). I've omitted the recipe and step of the simple syrup in the recipe below, as that will be what I recommend (and most likely try again the next time I try this recipe).
And here's a shot of the pretty bouquet my colleague got for me for my birthday - all pretty in shades of pinks and purples. I do love receiving flowers. Even with the knowledge that they wither after a while, I reckon I'm happy because for that short span of time when they are resplendent in bloom; they are so beautiful.
Japanese Strawberry Shortcake (イチゴのショートケーキ)
(makes one 7 inch cake)
Shortcake recipe > here
Macerated strawberries
350g strawberries, hulled and diced
1-2 tbsp sugar (depending on how sweet your strawberries are)
Toss the diced strawberries together with the sugar.
Place in fridge to macerate at least 30 minutes.
Stabilised whipped cream
1 tbsp gelatin powder
4 tbsp cold water
3 cups whipping cream, cold
90g icing sugar
1.5 tsp vanilla
Chill mixing bowl and beaters in the freezer for 10 minutes.
Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes. Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.
Remove mixing bowl and beaters from freezer. In the mixing bowl, combine the whipping cream, sugar, and vanilla and whip until slightly thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture. Then whip the mixture at high speed until slightly stiff. Use immediately to frost the cake.
Assemble
Steps as > here
