Japanese strawberry shortcake is great, but it takes some time to make! This is a shortcut version with an easy stabilised whipped cream and soft white bread.
Ingredients for 1 shortcake (~4 portions)
- Shokupan or other white bread, 2 slices
- Heavy cream (double cream for the Brits) 100ml
- Mascarpone 100g
- Sugar 20g
- Strawberries as needed (15-20 of varying sizes)
How to make this cheat shortcake:
1. Cut off the crusts and set aside (use for something else!)
2. If you have different sizes of strawberries, cut the bigger ones into slices, and simply cut off the stems of the smaller ones. Otherwise slice some, remove the tops of some, and if you only have large strawberries you might want to halve them for inside the cake!
3. Whisk sugar and mascarpone together until just combined.
4. Add in cream and vanilla, and whisk until soft peaks form (I recommend a little softer than what I showed originally, it was much smoother when the peak fell over a little!). This is your stabilised whipped cream.
5. Layer cream, whole strawberries, and cream again on the first slice of bread. (For extra presentation points, add the strawberries in a diagonal line for when you cut through it!)
6. Add the second slice, then cover top and sides in your stabilised whipped cream.
7. Lightly press your strawberry slices into the cream, using smaller slices when necessary.
8. Take a hot spoon, and get a scoop of your remaining cream to place on top for decoration with a final strawberry.
If you make these, tag me on Instagram!
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