Carnation Strawberry Shortcake

Take your strawberry shortcake to the next level with this frosting hack!


Sponge Cake Batter

  • 125g eggs
  • 80g granulated sugar
  • 75g cake flour
  • 25g butter


  • 15g granulated sugar
  • 15ml water
  • 1 tsp brandy

Whipped Cream Filling

  • 130g dairy-based heavy cream
  • 15g granulated sugar
  • 80g mascarpone cheese

Raspberry Whipped Cream

  • 65g dairy-based heavy cream
  • 65g vegan heavy cream
  • 15g granulated sugar
  • 80g mascarpone cheese
  • 1 tbsp. raspberry puree


  • 50g powdered sugar
  • 1 tsp egg whites
  • A dash of lemon juice
  • A dash of gel-based icing color


  • Strawberries, as needed
  • Raspberries, as needed
  • Edible flowers, as needed
  • Mint leaves, as needed


  1. Slice strawberries for the filling.
  2. To make the Sponge Cake Batter, preheat the oven to 170°C. Sift cake flour. Line parchment paper on a cake pan. Use a double boil method to melt butter.

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