The most popular dessert in Japan since a long time.
Butter and honey are added to make a soft and fluffy sponge cake and melt-in-mouth whipped cream with fresh strawberries are the perfect match.
Don't miss this perfect recipe.
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年年票選皆為日本人心中的最愛甜點前三名，
加入了奶油與蜂蜜是鬆軟綿密的海綿蛋糕，
夾上入口即化的鮮奶油與香甜的新鮮草莓，
材料單純，製作簡單。
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| Quantity◢ | ||
| 六吋蛋糕 6 inch cake tin 1pc | 0.5pc | 2pc |
| ↓ 材料 Ingredients ↓ | ||
| ▎全蛋海綿 Sponge Cake | ||
| 全蛋 Eggs 110g | 55g | 220g |
| 細砂糖 Sugar 50g | 25g | 100g |
| 蜂蜜 Honey 10g | 5g | 20g |
| 牛奶 Milk 10g | 5g | 20g |
| 無鹽奶油 Butter 15g | 7.5g | 30g |
| 低筋麵粉 Low Protein Flour 60g | 30g | 120g |
| ▎鮮奶油香緹 Chantilly | ||
| 鮮奶油 Cream 400g | 200g | 800g |
| 細砂糖 Sugar 40g | 20g | 80g |
| ▎新鮮草莓 Strawberry 15 pc | 7.5pc | 30pc |
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日式草莓蛋糕。Japanese Strawberry Shortcake。ショートケーキ
