Japanese Strawberry Shortcake

[@gildalim763]

So dainty looking with the white colored frosting in contrast to the red strawberries. 🍓🍓🍓🍓🍓🍓🍓

[@lorenamalanog1919]

Wow! Thank you Chef! That’s my daughter’s favorite. Will make it this Christmas.

[@mhieph]

Thanks again for sharing this beautiful and no doubt yummilicious japanese strawberry shortcake Chef Rose 💗💗💗

[@princebrownie5478]

Thank you very much Chef Rose 💞💞💞

[@chrischannel7394]

I will definitely do this....

[@lynnkaryllrojo695]

Thank you Chef. God bless always

[@jaejae2527]

thank you for sharing chef!!!

[@gwencastrol8290]

Wow thank u again Mam Rose for sharing this recipe...

[@thecuriouscat5001]

Thank you Chef, I've been following you at Facebook.

[@ChefRoseofCaroandMarieCebu]

Thank you!!!

[@francescaisabel76]

Thanks Chef Rosemarie.

[@tazee6388]

I wanna try this for my daughter's bday po

[@mariasusanadavid2868]

Thank you Chef Rose! ❤️

[@celyderni647]

Is it really fresh.no need to caramelized it quick.i try to bake it too.

[@ChefRoseofCaroandMarieCebu]

I am sorry ma'am but I do not understand your comment. Caramelize what? I don't remember caramelizing anything in this recipe. Please explain so I can reply to you. Thank you!

[@holywendaable]

Thank you Chef Rose

[@mariaodi5433]

Hello chef. You deserve more subscriber. Im just new here and im inspired to your work

[@ChefRoseofCaroandMarieCebu]

Thank you so much for watching! 😍

[@ladydelprado6984]

Hello chef. How long would this stay edible in chiller?

[@ChefRoseofCaroandMarieCebu]

Maximum 3 days.

[@kitchenflavors7013]

Chef, if we use powdered sugar instead of condenses milk, it would still be 1/3 C? Thank you

[@ChefRoseofCaroandMarieCebu]

Yes but you can adjust sweetness level according to your preference.

[@mariaevitaatienza8010]

What whipping cream did you use for the icing?

[@ChefRoseofCaroandMarieCebu]

You can use any whipping cream that you have available in your area.

[@Yenique]

Pwede na siya ma lbc dri aunty? Hahaha! Thank you so much!!! 💖💖💖 I’m excited to try out this recipe!

[@ChefRoseofCaroandMarieCebu]

Kung pwede palang gipadala na nako diha :)

[@nariesealongo3838]

Ano pong brand ng whipping cream? Ty chef😊

[@ChefRoseofCaroandMarieCebu]

Any brand of whipping cream available in your area is okay to use.

[@stella4706]

Hello po chef , okay lng po ba everwhip gamitin? Or masmasarap po ba chef kung dairy na whip cream? Thank you po

[@ChefRoseofCaroandMarieCebu]

You can use any whipping cream that you life. Dairy is always better but non-dairy is more stable.

[@jocelyndecastro6334]

In Japanese cooking, it is a bad omen to burn food. Even in a perfectly brown cake, cookie, pie, or pastry, the brown portion is always cut out/off.

[@ChefRoseofCaroandMarieCebu]

Really? I am not aware of that. I had Japanese classmates whom I worked with closely when I was in Pastry school in the US and they never mentioned anything like that. I know they trim off some parts of a cake or pastry not because they were bad omen because the Japanese are very particular about neatness and uniformity in their finished products. They even use a very hot iron stamper to mark their cakes and you can see burnt marks on the logo. In the seafood markets in Japan, they even torch their scallops to get that burnt look and flavor. They did not seem to have any problem with that.