"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.
Ouran High School Host Club
- Beat cream in a medium bowl until stiff peaks are about to form.
- Add vanilla and powdered sugar, and whip until the peaks do form. (Make sure not to overbeat, or the peaks will lose their integrity.)
- Place a single, cooled mini-cake on a serving dish.
- Use whipped cream to frost the top of the cake.
- Wash and slice a strawberry for the final garnish. Place it in the middle of the cake, on top of the cream.
- Repeat for remaining cakes. Serve with tea or coffee.
- Preheat the oven to 350 degrees F (about 175 degrees C).
- Separate the egg yolks from the egg whites.
- Add sugar to the bowl with the egg whites, and beat until stiff.
- Add yolks to the bowl with egg whites. Whisk until yolks have been thoroughly mixed in.
- Gradually add the milk, vanilla extract, and the flour to the batter.
- Add the melted butter and stir well.
- Spoon the batter into the wells of a lightly greased and floured muffin pan.
- Bake until golden and elastic (about 15 to 20 minutes).
- Use a knife to free the mini-cakes from the muffin tin, and alow to cool on wire rack.