Dayna Hoskin really knows how to bake up a storm.
~Best Recipes

Strawberry and Pear Shortcake

Strawberry and Pear Shortcake
My Strawberry and Pear Shortcake  - 2018

the original - kyoto 2016

Japan is home to many an exotic fruit.... however while I was there in 2016, I was REALLY craving Pears and couldn't find any ANYWHERE!

Then... just as all hope seemed lost, this magnificent little shortcake appeared in the window of a cute little bakery in Kyoto. The heavens parted, angels sang and a halo of light surrounded it. My eyes lit up like a kid a candy store, or a baker in a bakery....


via GIPHY

It was the best thing I've ever tasted! Or maybe I just wanted Pears so badly that nomatter what it tasted like I would have thought it was the best thing ever... well, we're about to find out!

Here is my Strawberry and Pear Shortcake, to pay homage to that wonderful creation that saved my sanity in Kyoto.

MY TIPS FOR MASTERING THIS BAKE
#1 Grease the base and sides of your cake tin, then place a circle of parchment paper in the base, and strips around the edges. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter.

If you’re also worried about your baking paper sticking to the cake a little, you can go one step further by greasing the baking paper and sifting a thin layer of flour onto it.

#2 To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#3 Whenever a recipe calls for you to divide your batter between multiple cake tins, ensure you do so atop a set of kitchen scales. This way you can ensure there is an equal amount of cake batter in each tin, as if the amount of batter is unevenly distributed the cooking times will have varied and you could over cook one layer, and under cook another.

#4 The difference between thoroughly aerated and whipped... your cream is thoroughly aerated when as you stop whisking there is layer of air bubbles present and floating on the surface of the cream

#5 .
When mixing your aerated cream with your dry ingredients, a soft silicone spatula used in soft folding motions is the best way to minimise the amount of volume you loose while mixing your egg whites into your batter. If you don't have a silicone spatula, using the whisk in gentle sweeping motions is the next best thing!


shortcake, strawberry, cream, pear, strawberry and pear shortcake, japanese shortcake, japanese, cream cake, baked goods, baking, cake, slice, dessert, most popular,
Cake
Japanese, American
Yield: 9Pin it

STRAWBERRY AND PEAR SHORTCAKE

prep time: 50 minscook time: 4 hourtotal time: 4 hours and 50 mins
I came across this shortcake in a cute little bakery in Kyoto... it was quite honestly the best thing I've ever tasted!!

ingredients:

Cake
2 cups plain flour
2tsp baking powder
pinch of salt
1/2 cup caster sugar
125g unsalted butter (cut into small cubes)
1 egg
2/3 cup thickened cream

Filling
300ml thickened cream
3 tbsp icing sugar
dash of vanilla essence
250g strawberries (thinly sliced - keep a few whole for your decoration on top)
500g canned pears (discard juice) (pears thinly sliced - keep a few whole for your decoration on top)

instructions:

Pre-heat your oven to 180 degrees Celsius.

Prepare two 8-inch (20cm) diameter cake tins. Set Aside

Sift flour, caster sugar, salt and baking powder into a large mixing bowl.

Add butter and using your fingers rub the butter into the dry ingredients until it is thoroughly combined and your 'cake batter' looks like course flour.
(Unlike most recipes, you want it just shy of being able to come together into a ball of dough at this point.)

Into a separate small bowl, add 2/3 cup of cream and egg, and whisk with a manual/hand held whisk until cream mixture is thoroughly aerated, but not whipped!

Create a well in the centre of your flour mix and pour in your whisked cream. Mix gently with a soft spatula so as not to knock out the air in your cream.

Once combined, separate you batter into two equal halves, and scrape one half into each pre-prepared cake tin.

Smooth your batter out into the edges,  and once you're satisfied that the batter is evenly spread, place side by side in the oven to bake for 20 minutes or until a skewer inserted into the centre of you cake is removed clean.

Sit cakes in the fridge to completely cool. 

Place 300ml cream, vanilla essence, and icing sugar into a bowl.

Using electric beaters, whip your cream mixture until it can hold stiff peaks.

Retrieve your cakes from the fridge, place one layer onto a serving platter, cake base or stand, apply a very thin layer of cream on top, arrange your sliced fruit as desired, apply another thin layer of cream and sandwich in between your second cake layer.

Using the remainder of your whipped cream and fruit, decorate the top of your cake, and chill for 30 minutes before serving to allow the cream to set.

NOTES:

EQUIPMENT 
sieve 
x2 large mixing bowls 
electric beaters
parchment or baking paper 
silicone spatula

VIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
calories
543
fat (grams)
30
carbs (grams)
62.2
Created using The Recipes Generator

Click the 'yum' button below to save this recipe to your Yummly app.
Be sure to send us a photo of your batch and let us know how ‘yummy’ it was!
Yum

Comments