Strawberry Shortcake

This strawberry shortcake is made for my dear daughter’s birthday. It is made with Millac Gold (a blend of dairy and non-dairy) whipping cream. I thought quite some time whether to use dairy whipping cream, given the health concerns on using non-dairy product. However, with my very limited frosting skills and snail’s pace of frosting, I know the dairy whipping cream will weep to a mess. Happy news is that Millac Gold contains less than 1% trans-fat, tastes creamy and is superbly steady even though I took hours to frost it. So I believe health concerns are mitigated and the cake is still healthier than whatever’s sold out there. By the way, these are just my own thoughts because I spent so much time considering the choice of cream, I’m in no way sponsored.

The sponge cake was a surprise hit and is made with a whole eggs recipe, with no baking soda or powder, just au naturel ingredients. It tastes like an old school sponge cake or ji dan gao. I personally think it is very suitable for strawberry shortcake as it does not take the limelight. Plus cake structure is strong enough to take the load yet soft and flexible to be sliced into 3 layers.

Recipe (for 8″ round cake)

One 8” sponge cake from here. Double the recipe to make 8″.
400ml whipping cream
40 g icing sugar
20-30 strawberries

Method

1. Prepare sponge cake by doubling the recipe in the link. Cool and slice into 3 layers and set aside.

2. Cut about half the strawberries to slices, this is for use in between cake layers. Keep 12 strawberries that are about the same size intact for the decoration, wash and dry these.

3. Add icing sugar into cold whipping cream and whip at low then high speed for a few minutes till it becomes cream. Please note that if you are using all dairy whipping cream, then you need to be a lot more careful to avoid over whipping. The dairy whipping cream needs to be place in an ice bath and apparatus to be kept cold, and you will need to hand whip towards the last stage to avoid over whipping.