Strawberry Cake with whipped cream

Korean Style Delicious Shortcake

by Hanbit Cho
Strawberry Cake with whipped cream Korean Style Delicious Shortcake

Strawberry Cake with whipped cream is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This tutorial is quite long with lots of explanations. So do make use of the bookmarked timestamp below!

I already have a video on the strawberry shortcake, but many have experienced difficulties getting hold of the silicon mold, so I came up with an easier design! Try this out – it’s definitely much easier.

BTW, the traditional “shortcake” refers to crisp crumbly cake from Britain but this vocab has evolved to encompass cakes that use genoise + whipped cream.

  • Strawberry Cake with whipped cream Korean Style Delicious Shortcake
  • Strawberry Cake with whipped cream Korean Style Delicious Shortcake
  • Strawberry Cake with whipped cream Korean Style Delicious Shortcake

Follow along with the 📝 recipes below👇🏾👇🏾

Strawberry Cake with whipped cream Korean Style Delicious Shortcake
Pin Print

Strawberry Cake with whipped cream

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Genoise:

Please watch my detailed “how to make a perfect genoise” video recipe.

Syrup:

  • Water 40
  • Sugar 20g
  • Cointreau (orange liquor) 4g

Strawberry Confit (that uses pectin NH):

  • Strawberry Puree (if self-made, then just blend your strawberries with 10% sugar.) 65gSugar 8g
  • Pectin NH 1.5g
  • Lemon juice 2g

Strawberry Confit (that uses cornstarch instead):

  • Strawberry Puree 70gSugar 7g
  • Cornstarch 3g
  • Lemon juice 1.5ml

Whipped Cream:

  • Heavy Cream 400g
  • Sugar 40g
  • Mascarpone 40g
  • Cointreau 6g (replaceable with another type of liquor like kirsche)

Instructions

Syrup:

  1. Bring water & sugar to a boil.
  2. Add the Cointreau. I strongly recommend adding some sort of liquor (like kirsche) but if you don’t have any, just leave it out.

Strawberry Confit (that uses pectin NH):

  1. Mix sugar & pectin.
  2. Heat the strawberry puree and when it’s 40℃ add in the sugar & pectin.
  3. Once it starts boiling boil for another 1~2min and add the lemon juice.
  4. Let it boil for another 10sec and take it off the heat.
  5. Let it cool down, chill it in the fridge, and use it when needed.

Strawberry Confit (that uses cornstarch instead):

  1. Mix sugar & cornstarch.
  2. Add the strawberry puree, sugar & cornstarch into a saucepan. Heat it up while whisking it well.
  3. Once it becomes thick boil it for another 1min while whisking.
  4. Take it off the heat. Let it cool down, store it in the fridge, and use it when needed.

Whipped Cream:

  1. Add everything into a bowl and whip to desired consistency.

Assembly:

  1. Please refer to the video for the assembly. Yes, you do need plenty of fresh strawberries!!

Notes

How to store:

It’s best served 3~4hrs after the assembly (all the flavours come together). Can store in the fridge for up to 2days.

 

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Recipe video


Enjoy

Let us know what you think of today’s Strawberry Cake with whipped cream tips, tricks, and hacks!

Related Recipes

Leave a Reply

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More