Strawberry Shortcake recipe - ingredients, nutrition and when to eat it
This cake is made with fluffy sponge layers, soft whipped cream, and fresh strawberries.
This cake is made with fluffy sponge layers, soft whipped cream, and fresh strawberries. It is lovely with coffee when strawberries are at their best from winter through spring.
Snacks & desserts · 15 minutes to cook
Nutrition (per 268g serving): 620.8 kcal · protein 11.9g · carbohydrate 69.7g · fat 33.8g · sodium 79.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Chill the whipped cream and mixing bowl well for easier whipping.
Tips: Pat the strawberries thoroughly dry with paper towels after washing, or excess moisture can make the cake soggy.
Tips: Refrigerate the assembled cake for about 20 minutes to help it hold its shape.
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Ingredients (1 serving)
- Castella — 100 g
- Heavy cream — 60 ml
- Strawberries — 100 g
- Sugar — 8 g