My wild strawberries are going really wild in the back garden this year again. I am busy on weekends just to keep them under control.
However, it is such a lovely plant. It is very English, too. We don’t get to see them much in Japan.
My mum used to enjoy collecting china, and Wedgewood’s Wild strawberry was one of her favorite designs. I have given her five sets of cups and saucers on her birthdays. She still treasures them.
She would love my real wild strawberries.
I guess the English climate is perfect for strawberries. We can buy 400g packet for less than £2.00 at supermarkets, but in Japan, it usually cost more than £4.00. They are usually grown in greenhouses with lots of TLC.
Strawberries were treat for us when we are growing up. The price hasn’t change much over the years but the average Japanese household income was considerably lower then. Having strawberries in the fridge excited me. It still makes me happy.
Wimbledon’s “Strawberries and Cream” is well known. We enjoy strawberries in many different ways, but I think “Strawberry shortcake” is our national favorite.
They are so pretty.
It must be the most popular and classic cake in Japan. Whether it’s for birthdays or Christmas or any type of celebration, we enjoy Strawberry Shortcake all year around. My grandfather used to buy a whole cake for Christmas and personally deliver to our door. It was super special.
The cake is usually made of 2-3 layered sponge cake with fresh strawberry slices, whipped cream filling, and whipped cream frosting. The sponge cake is very moist, airy, light, and it’s not overly sweet.
I make the sponge without adding any oil to the mixture.
Ingredients for 20cm cake
3 eggs, separated
100g flour, shifted
This is all. Beat egg white until the soft peak. Add sugar little by little and make meringue. In another bowl, whip egg yolk until it is double in volume and the colour turns creamy lemon. Add flour and vanilla to the egg yolk mixture. Add meringue and mix until combined. Bake in the preheated 180C oven for 25 mins.
For filling and frosting, I usually add 1 tbsp of sugar to 100ml whipping cream. Chill your bowl and cream so that cream will stay cold longer.
In Britain, we don’t see sponge and whipped cream combination much for cakes, but is is worth a try.
This boy is 18 now. In this photo, he is trying to make a piece sign with his fingers but hasn’t quite managed it.
I should make a cake to celebrate when he goes off to university.