#ichigo #shortcake #ichigoshortcake
I made the famous strawberry shortcake for Christmas dinner and recorded all the details to share with you. On this occasion, I made my version respecting some Japanese techniques that I learned and I can safely confirm that the result is amazing. The cake comes out literally like a sponge and the chantilly cream is delicious.
Natural chantilly cream is such delight when it's frozen! 🍦🤤

Ingredients:

- Sponge cake (Genoise)
- 4 medium eggs (between 55 - 60 grams of liquid content)
- 100 grams of sugar.
- 82 grams of All purpose flour
- 18 grams of corn starch.
- 15 grams of melted butter.
- 10 grams of cooking oil (sunflower, soy, etc - except olive oil)
* Pan size: 7 inch pan (18 centimeters in diameter by 7 centimeters high)

- Syrup
- 200 grams of water
- 100 grams of sugar
- cinnamon stick
- 3 cloves.

- Filling and cover
- 600 grams of Heavy cream.
- 50 grams of white granulated sugar.
- 1 teaspoon of vanilla essence or extract.
For decoration:
** Strawberries (as many as you want to put xD)
** Icing sugar to sprinkle.
*** Keep the cake refrigerated until the moment of consumption. It is richer.

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Music:
- Dude - Patrick Patrikios