Monday, July 14, 2025

Japanese Strawberry Shortcake



Japanese Strawberry Shortcake

Fluffy and soft sponge cake stuffed with fresh strawberries and lightly whipped vanilla cream. The ideal rendition of the traditional Japanese strawberry shortcake. A traditional Asian bakery-style cake with a light sponge and airy cream that dissolves in your mouth like a fantasy! 

I’m finally revealing my perfect cake. If I could only eat one food for the remainder of my life, it would likely be this. This cake holds great significance for me as it was the first one I ever baked, and it has been a part of my baking journey from the start. 

As I grew up, strawberry cream cakes from Asian bakeries became my absolute favorite treat. I’m not joking; I’ve had strawberries and cream cake at every birthday of my life, and I will likely keep that tradition going until I pass away. 

That’s why it was the only cake I aimed to master. 

I have made no fewer than 1000 sponges throughout my life, tried every sponge recipe available, and revised recipes multiple times. However, it all concluded when I succeeded in crafting and recreating the flawless sponge repeatedly. 

This sponge is gentle and tender, flavorful, while also possessing sufficient stability to serve as a foundation for embellishment. 

This is among my favorite cakes, and I constantly tweak it to make it the best possible. 

While developing my inaugural cookbook “Mochi, Cakes, and Bakes,” I revisited this recipe numerous times and now have a version that's better than ever. Fortunately, you don’t have to buy the book for this recipe! If you're looking for more delectable treats, don't hesitate to buy my book here! 

What is a Shortcake Strawberry? 

There are many various types of strawberry shortcakes. In the United States, strawberry shortcakes consist of tender biscuits layered with cream and jam. In Britain, strawberry shortcakes are a traditional crumbly dessert adorned with cream, jam, and fresh berries. 

What constitutes a Japanese strawberry shortcake? 

Japanese strawberry cake features a distinctly different texture, characterized by an incredibly light and airy cake foundation. Instead of the cream merely being placed between the cake layers, the cream is layered with strawberry slices and envelops the sponge entirely, resulting in a significantly moister cake. 

The dessert is airy, fragile, and dissolves on your tongue. 

In Japan, the strawberry shortcake is so beloved that it has been called the Christmas cake! The cake consumed by every Japanese household to commemorate Christmas. 

The sponge cake foundation resembles that of many Asian bakeries, and this sponge would be the one utilized in Chinese bakery cakes and Korean fresh cream cakes. The sole distinction lies in the strawberries included in this version. 

This is a timeless treat that you can find all over Japan or at any Asian bakery. And when you try it, you'll understand why! 

What can I do to ensure my cake is soft and fluffy? 

The key to achieving a light and fluffy sponge lies in the careful folding of the meringue. This sponge lacks any leavening agents, meaning it depends on whipped eggs for its rise. 

Being too aggressive when incorporating the meringue into the batter will cause the air bubbles whipped into the egg whites to dissipate. The outcome will be a thick sponge cake with no elevation. 

Always incorporate 1/3rd of the meringue into the egg mixture to lighten it before folding in the remaining meringue. This simplifies the process of adding the leftover meringue. 

What causes my cake to shrink? 

The primary reason a sponge cake falls is due to the baking duration. 

Sponge cakes must be baked sufficiently to allow the moisture to evaporate. This method ensures that the cake doesn't collapse upon being removed from the oven. 

Determining when the sponge is ready can be challenging since every oven varies, so it's not reliable to depend solely on the time. 

The amount of humidity in your oven also matters, and it can vary if there is excessive hot water in the bain-marie. 

The most effective method to determine if the cake is done is when it starts to separate from the cake pan. When you see the edges of the cake separating from the tin, it indicates that the sponge is ready and can be removed from the oven! 

For added safety, I would keep it in the oven for an additional 15 minutes with the heat switched off. 

Advice to avoid shrinkage 

One suggestion to stop the cake from shrinking after it comes out of the oven is to give it a solid tap on your counter right after removing it. This eliminates any trapped hot air, reducing the chance of deflation. 

What causes the bottom of my sponge cake to be dense and undercooked? 

Several factors can lead to the sponge's bottom being undercooked and sticky. 

Excessive folding of the meringue 

Excessive air was lost when the meringue was incorporated into the batter. Consequently, the cake was unable to rise. 

Folding the meringue in a gentle manner 

The meringue was insufficiently incorporated into the batter, resulting in the denser sections of the unblended batter sinking to the base of the tin. 

The sponge was not cooked thoroughly. 

This makes the sponge collapse upon exiting the oven. This results in a somewhat airier top, but a significantly heavier bottom. 

How can I tell when my sponge cake is finished? 

There are several methods to check the sponge cake for doneness. 

Spring test: When you compress the sponge with your finger, it should gradually return to its original shape. If an indent occurs, you will have to bake it for a longer period. 

Cake detaching from the edges: The sponge will start to separate from the edges of the cake pan. That indicates it’s prepared. 

Toothpick test: A toothpick placed in the center will emerge clean and dry. 

Commonly Asked Questions 

What is the shelf life of this cake? 

This cake remains good for up to 3 days if kept in a sealed container in the refrigerator. Since this cake contains fresh cream, ensure you keep it refrigerated until it's time to serve. 

Many cakes incorporate cake flour; why do you opt for all-purpose flour? 

Cake flour is excellent for achieving a lighter texture in cakes; however, the cooked dough technique eliminates the requirement for it! The resulting sponge cake will still be just as light and fluffy, even without cake flour. 




Fixings:

For the wipe cake
  • 40 g unsalted spread (3 Tbsp)
  • 30 ml entire milk (2 Tbsp)
  • 4 huge eggs (1 egg no shell = 47-50 g)
  • 120 g sugar (½ cup + 2 Tbsp)
  • 120 g cake flour (approximately 1 cup) (No cake flour)
  • Shortening/Cooking Spray/Butter
For the syrup
  • 30 ml water (2 Tbsp)
  • 38 g sugar (3 Tbsp)
  • 1 Tbsp your alcohol of decision (Optional)
For the cream
  • 473 ml weighty (whipping) cream (2 cups/1 Pint bundle)
  • 38 g sugar (3 Tbsp)
For embellishment
  • 450 g Strawberries (1 lb) (for filling and embellishment - purchase extra) (See Notes)
  • 10 blueberries
  • mint leaves

Directions

Accumulate every one of the fixings.

Strawberry Shortcake Ingredients 
Before we start
Ensure the eggs and spread are at room temperature. Filter the cake flour no less than two times.
Put the cake dish on top of material paper, follow around the skillet and cut out the circle. Oil one side of the material paper and furthermore both base and sides of the cake skillet with shortening/cooking shower/margarine. Then fit the material paper in the cake skillet..
Preheat stove to 350F (180C). Assuming you use convection broiler, preheat to 325F (160C). It's generally better to preheat longer, ideally 15-20 mins longer.

Set up a twofold heater. In the event that you have never done this, kindly see Notes segment underneath. Switch on the oven's hotness to high and acquire the water the pan (Pot A) to a fast bubble. While bubbling, diminish hotness to keep a consistent stew. Put the 40g of margarine in the little (Bowl #1) and set over the pot. Allow the spread to soften delicately.
When the margarine is softened, eliminate the bowl from the pot. Then add 30 ml (2 Tbsp.) entire milk and race to consolidate. Put away to keep it around 104F (40C).

For the wipe cake

In the stand blender (Bowl #2), add 4 eggs and break the egg yolks and whites.
Add 120 g (½ cup + 2 Tbsp) sugar and race to consolidate.
In the enormous (Pot B), achieve 2 creeps of water to 140F or 60C and keep up with the temperature. Then set the stand blender (Bowl #2) straightforwardly in the pot and whisk continually so the eggs don't become fried eggs. This strategy is called bain marie (or water shower), where the bowl of food is set straightforwardly in a bigger holder of hot or stewing water.

You can likewise utilize the twofold kettle technique, where you set the egg blend (Bowl #2) over the Pot B. The bowl doesn't contact the stewing water of the pot.
In the two cases, the water tempers the hotness to allow delicate, in any event, cooking.

Speed until the temperature of the egg combination arrives at 104F (40C). Eliminate Bowl #2 from Pot B and set it up on the stand blender with the whisk connection.
Speed on high velocity (level 10) until the blend is feathery, for around 2 minutes. The hitter should be free yet thick and shiny.

Whenever the player is pale and feathery and significantly increased in volume, dial back to low speed (level 4) for quite some time. Pause and lift up a portion of the combination and overlap it in, and assuming the hitter keeps steady over the blend, that is "strip stage". Eliminate from the stand blender.
Add half of the flour. Utilizing the whisk, crease delicately however completely. Do this by turning your bowl gradually, and all the while moving your race in a descending then-over movement.

Add the remainder of the flour and crease delicately to ensure everything the flour is joined rapidly so your blend doesn't collapse.
Take out 1 (spatula) scoop of the hitter from the bowl and add to the spread and milk combination.

Blend quite well. We consolidate spread into player first since fat in margarine will collapse the hitter assuming we add the margarine straightforwardly.

Add the blend back to the player by pouring over the silicon spatula. This keeps the blend from emptying the player and scatters the combination. Tenderly overlap in. At the point when you lift the spatula, the player should overlap down like strip.

Empty the hitter into the focal point of the cake container, from right over the cake dish. You need to try not to bring additional air into the hitter now. Gather the extra hitter in the bowl and pour around the edges of the cake container, not the middle.
Drop the cake container on the counter to deliver air rises in the hitter.

In the preheated stove, prepare at 350F (325F for convection broiler) for 25 minutes. Check assuming the wipe cake is finished by embedding a stick in the center and tells the truth. In the mean time, continue on to cake collect preparing stage.

When you take out the cake skillet from the stove, drop it on the counter to give shock to the cake . Separate the cake from the container by running a sharp blade or counterbalanced spatula around the skillet.
Remove the cake from the skillet by putting the wire rack on top and flipping it over.
Quickly eliminate the material paper.

Put another wire rack on top and flip it back. The highest point of the cake is currently looking up.
Cover the cake with a moist towel until cooled (to keep dampness in the cake). Ensure the towel is dainty (not weighty) and crush the water out VERY firmly so that it's sodden, not wet. I utilize IKEA's slender kitchen towel. Assuming you keep the wipe cake for sometime in the future, wrap with cling wrap and keep it in the refrigerator

Groundwork for cake gathering (while the cake is baking)
Partition the strawberries into 2 gatherings, for enhancement and for filling. Keep the delightful, same-sized strawberries for the adornment. Eliminate the husk and clean the strawberries with soggy paper towel. Cut off the center for every one of the strawberries.

For the strawberries that we use for garnish, cut down the middle. For the strawberries that we use for filling, cut them into ¼ inch (5 mm) cuts.

To make syrup, in a little (Bowl #3), consolidate 30 ml (2 Tbsp) water, 38 g (3 Tbsp) sugar, 1 Tbsp. alcohol, and microwave for 1 moment to break up the sugar.

For whipping cream
Plan ice shower by setting ice blocks and water in a huge (Bowl #4). Place a spotless and dry blending (Bowl #2) over and add 473 ml (1 Pint) weighty cream and 38 g (3 Tbsp) sugar to keep cool.
Once cooled, move the blending bowl to the stand blender and race on rapid. The cream will become thicker and smooth. Whenever you lift the rush out of the cream while it's as yet fluid, however holds it shape as it drops, then it's prepared. Eliminate the bowl from the stand blender and set it back in the ice shower.

The cake get together
With a serrated blade, cut the center of the cake on a level plane into half. Presently you have 2 layers (top and base).

Put the lower part of the cake on the cake circle. Brush the syrup on top and the sides of the base layer. This will keep the wipe cake stay sodden.
Begin to whisk the cream at one area by the edge of the bowl as opposed to whisking the whole cream. We will make the whipped cream as the need might arise. With this methodology, we can likewise control the hardness of the cream.

At the point when the cream comes to "delicate pinnacles", take out the cream and move to the lower part of the cake. Delicate pinnacles implies when you lift the whisk, the cream will hold its line yet the top pinnacles will be delicate and following a little while will return to itself.
Spread the whipped cream uniformly. In the event that the whipped cream isn't sufficient, whip more and add onto the cake.

Put the strawberries on top of the whipped cream as you find in the photos. Keep the middle region open by not covering with strawberries. This will be simpler to cut the cake into cuts.
Whip the cream again at the edge of the bowl.

Move the whipped cream to the highest point of the strawberry layer. Spread barely sufficient cream to cover the strawberries, don't put excessively.
Place the top layer of the wipe cake. Brush the syrup on the top and sides of the wipe cake.
Whip more cream and put on the top.

Place the tip of the offset spatula in the middle at 30 degree point, turn cake turntable toward you to make a smooth top. Gently cover the sides of the cake with slender layer of the cream.
Presently add more cream to the side gradually. Place the offset spatula at 90 degree point and push the dismissing table from you.
Eliminate the overabundance cream from the cake and set back into the bowl.

For cake enhancement
For an essential design, I use Wilton 2A beautification tip. Put the tip in the funneling pack and cut off the tip so the metal will show from the sack. Overlay the top portion of the pack outward .
Whip the cream to "solid pinnacles". At the point when you lift the whisk, the pinnacles will hold firm. Put the cream into the funneling sack. When you finish up the pack midway, lift the sack and push the cream down to the tip.
Press the line to test to ensure the cream comes out without a hitch. Whenever you're prepared, hold the funneling pack at 90 degree point and press around 1 inch distance across of whipped cream around the edge of the cake. This will be the base for the strawberries.
Enhance and put the strawberries sideways on top of the whipped cream. Then press more whipped cream in the middle of strawberries, dropping little whipped cream all over. Place blueberries between the whipped cream touches. Place the little mint leaves in a space to add tones.
Keep the cake in the fridge and appreciate it in 2 days. Cool. Appreciate it!

Japanese Strawberry Shortcake VIDEO









Best Strawberry Shortcake



Best Strawberry Shortcake

Bright days invite homemade strawberry shortcake—featuring sweet berries, soft buttermilk biscuits, and ample whipped cream. It's simpler to prepare than you might expect and an ideal way to conclude any spring or summer meal. 

Strawberry shortcake—prepared with soft, sugar-coated biscuits, sweetened macerated berries, and generous amounts of whipped cream—ranks among my favorite desserts as soon as the weather gets warmer. It is clear that the finest version of this dessert is created completely from the ground up. So bid farewell to shop-bought pound cake and containers of Cool Whip—nothing compares to freshly made biscuits and authentic whipped cream. 

If preparing strawberry shortcake from scratch seems overwhelming, don’t fret—my biscuit recipe is easy and reliable, even for novices. All ingredients are mixed in a single bowl, and rather than rolling and cutting the dough, I create free-form balls. This not only simplifies the process but also provides the biscuits with a rough texture that absorbs the strawberry juices without becoming mushy. 

Have additional strawberries in the refrigerator? Incorporate them into my summer berry trifle and strawberry rhubarb crisp! 

These are the strawberry shortcakes from my childhood that I’ve been attempting to replicate for years! The slightly sweet, rough biscuits, sugary berries, and whipped cream triggered a wave of memories. 

Ingredients Required for Strawberry Shortcake 

All-purpose flour and cornstarch: This mix is utilized to provide the shortcake biscuits with their form and consistency. Incorporating the cornstarch makes the proteins in the dough softer, resulting in a more delicate biscuit. It’s designed to replicate White Lily flour, the flour utilized in authentic Southern biscuits. 

Baking powder and baking soda: Agents that cause leavening, allowing the biscuits to elevate and become airy and soft. Ensure yours are fresh to achieve the desired effect – they typically remain effective for around six months after being opened. 

Granulated sugar: Adds sweetness to the cookie dough, strawberries, and whipped cream. 

Cold butter: “Incorporate” into the biscuits so that during baking, the chilled chunks melt, generating steam pockets that expand, resulting in a flaky, rich texture. Utilizing unsalted butter enables you to manage the salt content of the biscuits. Take out the butter just before you require it, ensuring it stays chilled to obtain the correct consistency. 

Buttermilk: Imparts a subtle tang and moisture to the biscuit mixture, enhancing the tender texture and deep flavor. If you prefer not to purchase an entire carton for this recipe, you can create homemade buttermilk with milk and lemon juice or vinegar. 

Turbinado sugar: Added on the biscuits before baking, creating a sweet, crunchy topping. 

Strawberries: The traditional option for shortcake, yet this dessert can be prepared using blueberries, raspberries, blackberries, or a variety of mixed berries. I do not suggest using frozen strawberries for this recipe. 

Seedless raspberry jam: Boosts the strawberries with extra sweetness and shine, enriching the berry taste. 

Heavy cream: Beaten into a creamy consistency for filling the shortcake, contributing a luxurious aspect that complements the freshness of the berries and the texture of the biscuits. 

Is it possible to prepare strawberry shortcake in advance? 

Strawberry shortcake should be put together just prior to serving, and the biscuits are most enjoyable when freshly baked. Nonetheless, there are several steps to take in order to save time in the future or simplify the cooking process later. 

The Biscuits: You may prepare the dough one hour in advance, but avoid baking the biscuits. Refrigerate the unbaked biscuits for a maximum of one hour. You can freeze the unbaked biscuits for up to three months for extended storage. When it's time to bake, you can bake them straight from the freezer; just make sure to increase the usual baking time by a few minutes. 

Whipped Cream: You can prepare the whipped cream several hours prior to serving. If you proceed this way, keep in mind to slightly underemphasize it at the beginning. Store the under-beaten cream in the refrigerator, and just before serving, whip it gently by hand to attain that airy, soft texture. 

Is it possible to keep leftover strawberry shortcake? 

Strawberry shortcake is best savored on the day it's prepared, so I suggest making only what you require. If you find yourself with unexpected leftovers, keep the elements stored separately. Biscuits can be stored at room temperature for a maximum of two days, while the macerated strawberries and whipped cream need refrigeration and should be consumed within one day. Put them together right before serving for optimal texture and taste. 

Add teaspoons of lemon juice or white vinegar to a liquid measuring cup to create your own buttermilk; find the simple method here. Next, fill the cup with milk up to the ¾ mark and allow it to rest for 10 to 15 minutes, or until it has thickened and is mildly curdled. 

Prepare in advance: The raw biscuits can be stored in the refrigerator for as long as 1 hour prior to baking. They may likewise be stored in the freezer for as long as 3 months. To freeze: arrange the unbaked biscuits on a baking sheet, wrap with plastic wrap, and freeze until firm. Take the hard biscuits out of the freezer, put them in a sealed bag, and keep them in the freezer. Bake the cookies straight from the freezer, giving them a few additional minutes to cook. The whipped cream can be prepared a few hours prior to serving, but it's better to under-beat it. Keep it covered in the fridge and whip it by hand one last time for a fluffy texture right before serving. The strawberries cannot be prepared in advance. 




Fixings

Strawberries
  • 2 1/2 lbs new strawberries, hulled
  • 6 Tbsp (80g) granulated sugar

Sweet Biscuits
  • 3 cups (424g) unbleached generally useful flour (scoop and level to quantify)
  • 1/3 cup (68g) granulated sugar, in addition to 1 Tbsp for garnish
  • 1 Tbsp sans aluminum baking powder
  • 1/2 tsp baking pop
  • 1 tsp salt
  • 1/2 cup unsalted margarine, cool, diced into little solid shapes
  • 1 cup buttermilk*, cold
  • 1 enormous egg
  • 1 tsp vanilla concentrate
  • 1 egg white, lighlty beaten

Whipped Cream

  • 1 cup weighty cream
  • 1 1/2 Tbsp granulated sugar

Directions
Cut strawberries then add around 1/3 of them to a bowl and crush with a potato masher. Add staying cut strawberries and 6 Tbsp sugar and throw. Chill no less than 30 minutes.

Preheat stove to 425 degrees. Line a 18 by 13-inch baking sheet with material paper.

In a combining bowl speed as one flour, 1/3 cup sugar, baking powder, baking pop, and salt. Add spread and cut into combination until it looks like coarse scraps.

Make a well in focal point of combination. In a blending bowl (or enormous fluid estimating cup) whisk together buttermilk, 1 entire egg and vanilla concentrate.

Empty buttermilk combination into well in focal point of flour blend. Overlap with an elastic spatula until it meets up in huge pieces.

Drop combination onto a daintily floured surface and turn and press delicately around 4 or multiple times until it meets up. Pat into a square around 8 by 8-inches.

Cut into adjusts utilizing a 2 1/2-inch round, floured shaper then move to lined baking sheet.

Brush tops with egg white then, at that point, sprinkle equitably with staying 1 Tbsp sugar. Prepare in preheated broiler until cooked through and gently brilliant brown, around 10 - 12 minutes. Allow cool on wire to rack 10 minutes.

Pour weighty cream and 1 1/2 Tbsp sugar into a chilled blending bowl. Utilizing an electric hand blender whip until firm pinnacles structure.
To collect shortcakes, split every bread roll in half utilizing a blade, spot a spoonful of whipped cream over base parts, spoon a lot of strawberries over cream layer then, at that point, top with last part of bread roll. Serve just in the wake of collecting. Cool. Appreciate it !!

Best Strawberry Shortcake VIDEO





Slab Strawberry Shortcake



Slab Strawberry Shortcake

I have adored Strawberry Shortcake for as long as I can recall. It's the "cake" I ask for every birthday, even though it's far from a traditional cake, but there's no other dessert I would prefer. (Save for a perfectly done creme brulee, perhaps.) I adore it to the extent that I don’t believe there's much potential for enhancement — it's perfect as it stands — but one way to enhance it further is to have significantly more of it. 

This Slab Strawberry Shortcake provides you with plenty of strawberry shortcake. It fills a whole sheet pan, consisting of a delicately moist and subtly sweet shortcake, smooth whipped cream, and juicy fresh strawberries in syrup. In my opinion, it’s cake-shaped paradise, and there’s more than enough to share. 

For strawberry shortcake, simply slicing strawberries isn’t enough. No, the trick is to macerate them, which simply means 'add sugar on top and let them rest.' Macerating allows the berries to expel some juice, transforming tasty sliced fruit into exceptionally sweet fruit accompanied by a syrupy sauce to drizzle over anything you wish. Cut the berries, mix them with sugar, and allow them to rest for approximately thirty minutes. That's everything involved in macerating. 

As the berries work their magic, you can start preparing the shortcake dough. You will incorporate cold butter into a blend of flour, baking powder, and sugar until it takes on a coarse crumb-like texture… 

… and afterward, you'll incorporate a blend of heavy cream, eggs, and vanilla. It’s a more flavorful dough than other shortcakes I’ve tasted and I ADORE it. It's tasty by itself, but even more enjoyable when served with whipped cream and berries. There’s no need to roll it out or search for a biscuit cutter… simply press it into a jelly roll pan and bake it for around fifteen minutes. 

You need it to be completely cool before adding the topping, or your whipped cream will just slip off. Now, if you’re wondering “Is it possible to use canned whipped cream? “May I use Cool Whip?” I beg you, simply set aside those thoughts. Making whipped cream at home is simple, and few treats are more delightful. 

Begin with cold heavy whipping cream and ensure you whip it in a bowl that is at least at room temperature. Some individuals cool their bowl, but I never have and have always succeeded — just avoid washing a bowl in hot water and then adding your cream, expecting it to turn out well. With an electric mixer or a whisk by hand for a workout, whip the cream until it forms firm stiff peaks. 

Incorporating your powdered sugar at the start also aids in stabilizing it somewhat. It works well on all things. Make sure to save some for the cake. 

Evenly distribute the remaining whipped cream over the shortcake and garnish it with the succulent berries, then all that’s left is to enjoy. I can only mention that there are very few meals I anticipate enjoying as much as this one. 





Fixings:
Shortcake

  • 3 1/2 cups Gold Medal™ generally useful flour
  • 1/2 cup granulated sugar
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup cold spread, cut in pieces
  • 2 eggs, somewhat beaten
  • 2 cups weighty whipping cream
  • Strawberries
  • 1 quart (4 cups) strawberries, cut
  • 1/4 cup granulated sugar

Besting

  • 2 cups weighty whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla

Directions
Heat stove to 400°F. In huge bowl, mix the flour, 1/2 cup granulated sugar, baking powder and salt until mixed. Cut in spread, utilizing baked good blender or fork, until combination resembles coarse morsels.

In little bowl, beat eggs and 2 cups whipping cream just until mixed. Mix into flour combination until blend frames a delicate batter. Utilizing softly floured fingers, pat and press batter in lower part of 15x10x1-inch ungreased container.

Heat 16 to 20 minutes or until brilliant brown. Cool totally, around 60 minutes.
In the mean time, in huge bowl, blend strawberries and 1/4 cup granulated sugar; mix periodically.

Whenever prepared to serve, in chilled huge bowl, beat Topping fixings with electric blender on medium-high velocity until solid pinnacles structure. Spread top with whipped cream. Utilizing opened spoon, spoon sugared berries up and over. Cut into 4 lines by 4 lines. Store canvassed in fridge.

If serving later in the day, plan strawberries 1 hour prior to gathering shortcake.
Top shortcake with sugared berries just prior to serving so deliciousness is controlled. Cool. Appreciate it !!

Slab Strawberry Shortcake VIDEO