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Strawberry and Pear Shortcake

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"Here is my Strawberry and Pear Shortcake, to pay homage to a wonderful creation I found in Kyoto Japan."

Serves 8 | Prep Time 40 minutes | Cook Time 20 minutes

Why I Love This Recipe

Japan is home to many an exotic fruit.... however when I was there on my honeymoon in 2016, I was REALLY craving Pears and couldn't find any ANYWHERE! Then, by some miracle, I came across this shortcake in a cute little bakery in Kyoto with strawberry and pear chunks through the cream filling,.. it was quite honestly the best thing I've ever tasted!! (or maybe I just wanted Pears so badly that it warped my sense of 'amazing') Either, way, we'll soon find out!

Here is my Strawberry and Pear Shortcake, to pay homage to that wonderful creation I found in Kyoto Japan.

Ingredients You'll Need

2 cups Plain Flour
2tsp Baking Powder
Pinch of Salt
1/2 cup Caster Sugar
125g Butter (cut into small cubes)
1 egg
2/3 cup Thickened Cream

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)


Pre-heat your oven to 180 degrees Celsius.

Grease two 20cm cake tins, and line the base. 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!
It is ready when you stop whisking and there is air bubbles present on the top of the cream.

Create a well in the centre of your flour mix and pour in your whisked cream. Mix gently with a butter knife 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 aside to 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. Set aside in fridge if cakes haven't completely cooled.

Once cakes have cooled (They cannot be even slightly warm, if they are warm the cream you're about to introduce will melt off) place one cake onto a serving platter or cake 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.

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.

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