Signature Strawberry Shortcake

Hello Foodies!

On this post we will be sharing with you our most popular cake, Strawberry Shortcake. Over the years we have dished out hundreds of cakes in different forms and flavours. However, our Strawberry Shortcake is what our guests keep coming back for.

Fun Facts

Did you know that the earliest version of the Strawberry Shortcake is actually made with Biscuit base rather than a regular cake? This recipe dates back to the mid-1800s.

Currently there are several version of this cake, you can choose from a biscuit, sponge or angel food cake base with a mascarpone whipped cream or the traditional whipped cream recipe.

What makes our Strawberry Shortcake different?

Our Strawberry Shortcake is made with layers of soft Joconde Biscuit, light Buttercream (with Pastry cream base) and of course, fresh strawberries. All these ingredients create such a delicate and heavenly dessert.

Let’s get baking!

Tools & Equipment

Mixer
3 x 9 inch round cake pans
Parchment paper
9 inch round mold/pastry ring
Clear cake collar
Piping bag (optional)
Offset Spatula

Ingredients

Joconde Biscuit

5 Large Whole Eggs
175 g Icing Sugar
175 g Ground Almond
65 g Pastry Flour
40 g Unsalted Butter (melted)
325 g Egg White
80 g Sugar

Pastry Cream

250 g Milk
1 Large Egg yolk
1 Whole Egg
50 g Sugar
27 g Corn Starch
35 g Unsalted Butter

Buttercream Frosting

225 g Unsalted Butter (room temperature)
225 g Pastry Cream
100 g Icing Sugar
2 g Vanilla Paste

Add Ons

10 strawberries cut in halves (depending on the size of the strawberries)

1/2 cup of sliced strawberries (for the layers)

¼ cup of simple syrup (Sugar and water mixture)

Choice of toppings

Instructions

Joconde Biscuit (Sponge)

Pre-heat oven at 410° F
Whip egg white and sugar until stiff peaks. Once done, keep it on side
In a separate bowl, whip whole egg and icing sugar until it turns a pale yellow color.
- Note: ensure bowl is large enough as everything will be combined.
Add ground almond and pastry flour to the whole egg mixture. Ensure all ingredients are well mixed.
Gently fold in egg whites and melted butter into the batter.
- Note: Fold in 1/3 of the egg whites at a time to keep its consistency.
Evenly distribute the batter in to your cake pan.
Bake for 10 minutes.
- Note: Ensure joconde biscuit is fully cool before assembling the cake.

Pastry Cream

Combine Egg yolk, whole egg and sugar
In a sauce pan, mix warm milk and butter. Let it simmer until it reaches 160° Mix in cornstarch.
- Tip: You can also use the microwave to warm up the milk.
While whisking, slowly pour in milk in the egg mixture. This is to ensure we get a creamy consistency and avoid making scrambled eggs.

Buttercream frosting

In a mixing bowl, add in butter and sifted icing sugar. Whip until stiff peaks.
Gently fold in pastry cream and vanilla paste.

Assembly

Check out our Youtube channel as our Executive Chef, Jitin Gaba, shows you how to assemble our Signature Strawberry Shortcake.

On a cake board, place your cake mold/pastry ring and line it with the clear cake collar. Note: cake mold helps hold all the ingredients together.
Place your first layer of the joconde biscuit in the cake mold. Brush it with simple syrup.
Add a generous layer of buttercream frosting.
Line the strawberry halves against the cake mold (inside of the strawberry facing the cake mold).
Apply a layer of buttercream frosting against the strawberries, and gently push it towards the cake mold to fill in the gaps.
Lay half of the sliced strawberries flat on the joconde biscuit/buttercream frosting layer.
Add the 2^nd joconde biscuit and repeat steps 2, 3 & 6
Add the 3^rd joconde biscuit and cover it with buttercream frosting. Use your offset spatula to help smooth the buttercream frosting.
Add your toppings!
To remove the cake mold, slowly and gently lift it up. Leave the cake collar until it’s ready to be served