Honey-senpai's Mini Strawberry Shortcakes

— Chef's Note —

"The strawberry...you can't divide, so what will we do? Can I have it? Since I like strawberries, that's okay, right?" - Mitsukuni "Honey" Haninozuka

Japanese strawberry shortcake is a moist, spongy cake rather than the sweet biscuit cakes served in America and the UK.

— Featured In —

♦︎ Ouran High School Host Club ♦︎


How to Make Honey-senpai's Mini Strawberry Shortcakes

— Ingredients —

shortcake, cooled
shortcake, cooled
(see below)
heavy whipping cream
1 cup heavy whipping cream
vanilla
1 tsp vanilla
powdered sugar
1/4 cup powdered sugar
strawberries
1/2 cup strawberries

— Instructions —

  1. Beat cream in a medium bowl until stiff peaks are about to form.
  2. Add vanilla and powdered sugar, and whip until the peaks do form. (Make sure not to overbeat, or the peaks will lose their integrity.)
  3. Place a single, cooled mini-cake on a serving dish.
  4. Use whipped cream to frost the top of the cake.
  5. Wash and slice a strawberry for the final garnish. Place it in the middle of the cake, on top of the cream.
  6. Repeat for remaining cakes. Serve with tea or coffee.

How to Make Shortcake

— Ingredients —

eggs
4 eggs
granulated sugar
1/2 cup granulated sugar
milk
3 tbsp milk
vanilla
1 tsp vanilla
cake flour
3/4 cup cake flour
butter
2 1/2 tbsp butter
(melted)

— Instructions —

  1. Preheat the oven to 350 degrees F (about 175 degrees C).
  2. Separate the egg yolks from the egg whites.
  3. Add sugar to the bowl with the egg whites, and beat until stiff.
  4. Add yolks to the bowl with egg whites. Whisk until yolks have been thoroughly mixed in.
  5. Gradually add the milk, vanilla extract, and the flour to the batter.
  6. Add the melted butter and stir well.
  7. Spoon the batter into the wells of a lightly greased and floured muffin pan.
  8. Bake until golden and elastic (about 15 to 20 minutes).
  9. Use a knife to free the mini-cakes from the muffin tin, and alow to cool on wire rack.

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