Strawberry Shortcake

Layered shortcake with strawberries and cream

6-8 Servings

Cooking: 2 hours Total Time: 2 hours Yields 1 small cake

  • Sponge Butter Cake
  • Eggs 3
  • Castor Sugar 30 g
  • Cake Flour, sifted 140 g
  • Baking Powder 3/4 Tbsp
  • Unsalted Butter 165 g
  • Condensed Milk 2 Tbsp
  • Vanilla Essence 3/4 Tbsp
  • Frosting and Decoration
  • Simple Syrup 200 ml
  • Stabilised Cream 500 g
  • Strawberries, sliced 500 g
1
Using the hand mixer, beat the eggs, sugar and ovalette (if used) until thick and fluffy, for about 2-3 minutes. Add the sifted flour and baking powder, then mix well with a spatula.
2
In a separate bowl, beat the butter, condensed milk and vanilla essence until fluffy. Combine the butter and egg mixtures slowly, using the lowest speed of the mixer.
3
Pour the mixture into a lightly-greased rice cooker. Press “START” and allow the cake to cook for 1 hour. Once the cake is done, transfer to a wire rack to cool.
4
To decorate, cut the cake into two even layers. Spread simple syrup on both layers of the cake. Spread the stabilised cream on one half of the cake, then arrange the strawberry slices. Spread an additional layer of cream over the strawberries. Place the second half of the cake on top of the cream, then spread the cream all over the cake and decorate with strawberries.

Products used in recipe

Microcomputer Rice Cooker
SR-DF182

An intelligent rice cooker with a Diamond Fluorine Coated Charcoal-Finished Binchotan Pan, plus a special cake baking function.

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Powerful and Versatile Hand Mixer
MK-GH1

An intelligent rice cooker with a Diamond Fluorine Coated Charcoal-Finished Binchotan Pan, plus a special cake baking function.

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