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Bolo de Morango e Chantilly: Japanese Strawberry Shortcake

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 650
A delightful layered strawberry shortcake with rich cream and fluffy sponge, inspired by Japanese dessert traditions.

Ingredients

Dry ingredients

  • 160 g all-purpose flour
  • 5 g baking powder
  • 0.5 g refined salt (a pinch)

Wet ingredients

  • 80 g unsalted butter (melted)
  • 6 large egg whites
  • 120 g refined sugar (for meringue)
  • 2 g cream of tartar (or potassium bitartrate)
  • 6 large egg yolks
  • 40 g refined sugar (for yolks)
  • 10 mL vanilla extract

Filling and topping

  • 75 g refined sugar
  • 75 mL water
  • 10 mL vanilla extract
  • 650 g strawberries (washed and hulled)
  • 500 g heavy cream (35% fat or more) (for whipped cream)
  • 50 g refined sugar (for cream)
  • 10 mL vanilla extract
  • 30 g meringue (optional) (crushed for decoration)
  • 325 g heavy cream (for final layer) (more than 35% fat)
  • 30 g refined sugar (for final cream)
  • 5 mL vanilla extract

Instructions 

  • Preheat oven and prepare sponge batter with dry and wet ingredients, then bake and cool.
  • Whip egg whites with cream of tartar and sugar to make meringue.
  • Mix egg yolks with sugar and vanilla, then fold into whipped egg whites.
  • Assemble layers with sliced strawberries, sponge, and whipped cream, then chill.
  • Decorate with additional strawberries, whipped cream, and optional meringue.

Notes

Use high-quality fresh cream for best results. Chill all ingredients before assembly for a better texture.
Calories: 650kcal
Cost: $20
Course: Dessert
Cuisine: Japanese
Keyword: cake, chantilly, strawberry