Strawberry Shortcake


Genoise Sponge

110g Prima Top Flour
110g Egg Yolk
175g Eggs
170g Sugar
55g Unsalted Butter (melted)

Chantilly Cream

1 litre Whipping Cream
100g Sugar
100g Mascarpone Cheese


Genoise Sponge

  1. Combine egg yolks, eggs and sugar in a mixing bowl. Whisk at high speed for 15 minutes.
  2. Lightly fold in the flour, followed by melted butter until fully incorporated.
  3. Pour the mix into a 20cm round cake tin.
  4. Bake for 25 minutes at 180°C.

Chantilly Cream

  1. Combine cream, sugar and mascarpone cheese in a mixing bowl and whisk at medium speed for 3 minutes.
  2. Increase to high speed and continue to whisk until light and smooth.

Cake Assembly

  1. Horizontally slice genoise sponge into 2 equal layers.
  2. Place one layer on a cake board, spread 1/3 of the Chantilly cream evenly on top of
    the sponge, arrange some strawberries on top of the cream and place second sponge layer over.
  3. Spread remaining cream over and around sides of the cake and level.
  4. Coat side of cake with ground almonds and decorate the cake as desired.
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