Strawberry Short

Strawberry Short

Authordanieldiver
Rating

Strawberry short is like an English summer in cake form. I had a version of this in a Japanese patisserie in London and knew right away I had to make one as soon as I got home and that's exactly what I did. Even though this cake has a substantial amount of cream it tastes fresh and light. The subtle rosewater enhances the strawberries and makes the crimson berry sing. If you haven't rosewater you could substitute with balsamic vinegar or vanilla extract. The simple sponge is incredibly light and incredibly easy to make as it only relies on 3 ingredients egg, sugar and flour.

ShareTweetSaveShareShareBigOven
Strawberry Short
Yields10 Servings
Sponge
 4 Eggs
 160 g caster sugar
 120 g plain flour
Filling
 400 g strawberries, hullled & sliced
 1 tbsp caster sugar
 1 tsp rosewater
 500 ml double cream
 2 tsp icing sugar
Sponge
1

Heat oven to 180°C /160°C fan. Line the base of a 9" springform tin with baking parchment.

2

Add the eggs and caster sugar into a bowl and beat with an electric handheld mixer or stand mixer for 8 - 10 minutes until the mixture is pale and you can see thick ribbons around the beaters. To check if whisked enough remove your beater and make a figure 8 if this remains visible for a moment you have whisked enough.

3

Sift the flour in and using a spatula gently fold the flour into the mixture until the flour is incorporated. Pour the mixture into the springform tin and bake for 35 - 40 in the preheated oven.
Allow to cool for 5 minutes in the tin before turning the tin upside down on a wire rack and allowing to cool completely.

4

Meanwhile, Slice the strawberries and add to a bowl, sprinkle with caster sugar and drizzle over the rosewater. Give a quick stir together then set aside until cake has cooled. Whisk the cream until thick and luscious.

5

When the cake has cooled completely. Run a knife around the edge of the tin to release it before unclipping the tin. Using a serrated knife, slice through the equator of the sponge to make two sponges.

6

Place one of the sponges on a plate or cake stand. Layer with half the strawberries, whipped cream and top with the remaining strawberries. Sandwich together with the other sponge layer and dust with icing sugar.

Category

Ingredients

Sponge
 4 Eggs
 160 g caster sugar
 120 g plain flour
Filling
 400 g strawberries, hullled & sliced
 1 tbsp caster sugar
 1 tsp rosewater
 500 ml double cream
 2 tsp icing sugar

Directions

Sponge
1

Heat oven to 180°C /160°C fan. Line the base of a 9" springform tin with baking parchment.

2

Add the eggs and caster sugar into a bowl and beat with an electric handheld mixer or stand mixer for 8 - 10 minutes until the mixture is pale and you can see thick ribbons around the beaters. To check if whisked enough remove your beater and make a figure 8 if this remains visible for a moment you have whisked enough.

3

Sift the flour in and using a spatula gently fold the flour into the mixture until the flour is incorporated. Pour the mixture into the springform tin and bake for 35 - 40 in the preheated oven.
Allow to cool for 5 minutes in the tin before turning the tin upside down on a wire rack and allowing to cool completely.

4

Meanwhile, Slice the strawberries and add to a bowl, sprinkle with caster sugar and drizzle over the rosewater. Give a quick stir together then set aside until cake has cooled. Whisk the cream until thick and luscious.

5

When the cake has cooled completely. Run a knife around the edge of the tin to release it before unclipping the tin. Using a serrated knife, slice through the equator of the sponge to make two sponges.

6

Place one of the sponges on a plate or cake stand. Layer with half the strawberries, whipped cream and top with the remaining strawberries. Sandwich together with the other sponge layer and dust with icing sugar.

Strawberry Short

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: