イチゴのショートケーキ: Japanese Strawberry shortcake, your way

Many people love it, and the cake is so simple, only 3 mains elements: sweet Chantilly cream, sponge cake and strawberry, but the cake is so delicious.

Because there are many kinds of sponge cakes to choose from, I don't think that we have to stick to only one recipe ^^. Simple Genoise without any butter, soft sponge cake, butter rich sponge or even chiffon can be used for making Japanese Strawberry shortcake. And if you ask me there are no right or wrong about it. The most important thing for me is "using the one that you like!". 
For this time I didn't use soft sponge cake, well, changing the texture of the cake is fun for me too, haha, and my sister love the rich sponge than the classic Genoise. I made it very small ^^, used 10x10 cm square mold, and can serve only 2 people, haha. But it's not hard to scale up the recipe, the Chantilly cream is only whipping cream and icing sugar, and you need 10% of icing sugar per whipping cream weight (ex: using 10g icing sugar for 100g of whipping cream). 

イチゴのショートケーキ: Japanese Strawberry shortcake

serves 2 (using 10x10 cm square mold)

1recipe ...................................... Yellow Sponge Cake (or using any recipes that you like)

Chantilly cream

180g .......................................... Whipping cream

18g ............................................. Icing sugar

Cointreau syrup

1tsp ............................................ Cointreau

20g ............................................. Simple syrup

..................................................... Fresh strawberries

Whip the whipping cream with icing sugar until firm peak formed.
Cut the cake into your desired size, you will need 2 of it.
Place one slice of the cake in the mold, sprinkle the cake with Cointreau syrup.
Spread a bit of the Chantilly cream over the cake and place the strawberries on top of the cream. Pour about 2/3 of the Chantilly cream over the strawberries.
Place another slice of the cake on top of the Chantilly cream, and sprinkle the cake with Cointreau syrup.
Cover with the rest of the Chantilly cream.
Refrigerate for 1 -2 hours or until firm.
Take the cake out of the mold, trim and cut into 2 pieces.
Decorate with fresh strawberries.

イチゴのショートケーキ: Japanese Strawberry shortcake, your way