Tuesday, 21 August 2012

Strawberry Shortcake in a Jar

It was a holiday yesterday, so I did not make any bentos. I baked a strawberry shortcake instead. Not the American version, but the Japanese one, which is a sponge cake layered with whipped cream and strawberries. It's my boys' favourite cake and they will ask for it without fail for their birthdays. But this time, after baking the sponge cake, I packed them in jars instead.

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The idea came from Grin Affair which sells their cakes in jar. I've yet to try their cakes, but love the idea of packing cakes in jars. I'm definitely going to do more of this. :)

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Yay, great for people like me who can't frost a cake well. :P

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The boys love the novelty of eating out from a jar, lol. :)

The recipe I'm sharing is for the usual strawberry shortcake, to assemble them in jars, you just cut up the sponge cake into pieces and layer with strawberries and whipped cream.

STRAWBERRY SHORTCAKE RECIPE

Ingredients:

Sponge cake:
100g cake flour
3 eggs, room temperature
90g castor sugar
20g unsalted butter, melted
2 tbsp fresh milk
1 tsp vanilla extract

Fillings:
1 cup whipping cream
8 tbsp icing sugar (can be adjusted to your preference)
1 tsp vanilla extract
1 pack of cut strawberries

Syrup:
60g castor sugar
80ml water
1 tsp vanilla extract

Method:
  1. Make syrup by gently simmering the sugar and water in a pan. Let it cool. Pour in vanilla extract after it has cooled. 
  2. Line bottom and sides of a 7 in round pan with parchment paper. Preheat oven to 170 degrees.
  3. Whisk egg and sugar on high speed for around 5 minutes, until the batter turns pale, becomes thick, double in volume and is ribbon-like. Turn to low speed and whisk for another 2 minutes.
  4. Sift cake flour into the batter in 3 additions. With each addition, fold gently with a spatula till well blended, take care not to deflate the batter.
  5. Add the melted butter, gently fold in till well blended.
  6. Add in fresh milk and vanilla extract, gently fold till well blended.
  7. Pour batter into pan and bake for around 35 minutes or till inserted skewer comes out clean.
  8. Whip cream with icing sugar and vanilla extract till stiff peak.
  9. Slice cake into 2 or 3 layers. Assemble the cake by brushing each layer of cake with syrup, then alternating layer of cake, whipped cream and strawberries.
  10. Frost top and side of cake with remaining whipped cream.

6 comments:

  1. Hmhhh this looks so yummy !!! Cake in a jar looks wonderful !!! I love it !

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  2. I love this idea, Lee Ming (: Gave me inspiration for Teacher Day's prezzie :p but whipped cream can't stay out in room temperature for long hor :( Maybe I replace with cake pop "cake" instead?

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    Replies
    1. Tks, Jenn. :) Cake pop or those buttercream frosting with shortening will be better. But I think safer to give cookies, in case the teacher does not eat it in one day. :)

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  3. Hello, does it need to be refrigerated? Thank you! :D

    ReplyDelete

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