Strawberry Shortcake Tart Recipe
A classic birthday cake from my childhood always has something to do with perfectly sweet and almost creamy strawberries and fresh cream. Later on in life, I found out that the love for a simple strawberry shortcake is universal across all culture. It's comforting to make and always nostalgic to taste one.
Here is how to make a perfect Strawberry shortcake Tart
Yield: 12cm tart
Storage: Refrigerated, up to 3 days
Ingredient
Method
Basic Tart
60 g unsalted butter (softened)
40 g powdered sugar
1 egg yolk (about 18 g)
80 g cake flour
20 g whole wheat flour
1 g salt
1. Cream Butter
Mix softened butter and powdered sugar until smooth. Do not overwhip — keep it creamy, not fluffy.
2. Add Egg Yolk
Add egg yolk and mix until fully combined.
3. Add Dry Ingredients
Add cake flour, whole wheat flour, and salt. Mix gently just until the dough comes together.
4. Chill
Flatten into a disk. Wrap and chill at least 1 hour.
5. Roll & Line
Roll dough to 2–3 mm thickness. Line tart ring and trim edges. Chill again 20–30 minutes before baking.
6. Bake
For blind baking: Dock the base. Bake at 170°C for 18–22 minutes until golden.
Basic Sponge
83 g whole egg
60 g granulated sugar
44 g cake flour (sifted)
6 g unsalted butter
6 g neutral oil
1 g milk
0.5 g vanilla extract or vanilla oil
1. Prepare
Preheat oven to 170°C (338°F).
Line the bottom of your pan with parchment paper.
Melt butter with oil, milk, and vanilla. Keep warm.
2. Whip Eggs
Place eggs and sugar in a bowl.
Set over warm water and whisk until just warm to the touch (about body temperature). Remove from heat and whip with a mixer until pale, thick, and fluffy. Lower speed and mix 30 seconds to stabilize.
3. Add Flour
Fold in sifted flour gently with a spatula until no dry streaks remain.
4. Add Butter Mixture
Slowly fold in the warm butter mixture. Mix just until combined.
5. Bake
Pour into pan and tap lightly to remove air bubbles.
Bake 20–25 minutes until golden and springy.
6. Cool
Drop the pan lightly from about 20 cm (8 inches) height.
Remove from mold immediately and cool upside down on a rack.
Assembly
1 plain tart shell (without fruit)
Strawberry Shortcake Filling
Heavy cream (35% fat): 170 g
Granulated sugar: 13 g
Strawberries (small to medium): 9 total
4 for inside
5 for decoration
1 sponge cake (18 cm round)
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Slice the sponge cake into 3 layers (use 2 layers for this recipe).
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In a bowl, combine heavy cream and sugar. Place over ice water and whip for about 7 minutes, until it forms medium peaks (when lifted, it should fall softly and form gentle folds).
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Place one sponge layer on a turntable. Spread cream over it, arrange the halved strawberries, and cover with more cream.
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Stack the second sponge layer on top. Spread cream over the top and sides. Place the finished shortcake in the center of the tart shell.
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Put remaining cream into a piping bag. Pipe evenly sized dollops around the empty edge of the tart shell.
Place 4 stem-removed strawberries on top of the cake, pipe a dollop of cream in the center, and decorate with a strawberry with stem on top.
This cake is originally called "Celebrating Spring Strawberry Shortcake Tart" Hachi Café’s No.1 tart.
Inspiration:
A tart doesn’t have to be all about fruit! Why not place a delicious shortcake on top of a delicious tart?
This luxurious signature item was born from that idea.
Bon Appetite!