Baking · Cake
Strawberry Osmanthus Shortcake
This strawberry osmanthus shortcake is the cake I make when I want something that feels genuinely special without being complicated. Osmanthus flowers are something I grew up with in Asian desserts and teas, and their apricot-like floral quality infused into the cake milk gives the whole thing a fragrance that you cannot quite place but cannot stop thinking about. The macerated strawberries are the other thing that makes this cake. Sitting in sugar and lemon zest until they release their juices, they become jammy and bright and the liquid that forms is almost as good as the fruit itself. Pile everything generously on top and do not hold back on the cream.
Ingredients
Macerated Strawberries
- 500g fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- Zest of 1 lemon
Osmanthus Milk
- 240ml whole milk
- 2 tbsp dried osmanthus flowers
Vanilla Osmanthus Cake
- 315g all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs, room temperature
- 300g granulated sugar
- 240ml neutral oil
- 240g Greek yogurt, room temperature
- 2 tsp vanilla extract
- 240ml osmanthus milk (from above), room temperature
Whipped Cream
- 480ml heavy whipping cream, cold
- 60g granulated sugar
- 1 tsp vanilla extract
Method
Macerated Strawberries
- 1Combine strawberries, sugar, and lemon zest in a bowl.
- 2Toss gently, then let sit at room temperature for at least 30 minutes, stirring occasionally, until the strawberries release their juices. Set aside.
Osmanthus Milk
- 1Warm the milk gently in a small saucepan until just steaming, not boiling.
- 2Remove from heat, stir in the osmanthus flowers, and let steep for 20 to 30 minutes.
- 3Strain out the flowers, pressing lightly to extract the milk. Let the infused milk cool to room temperature before using.
Vanilla Osmanthus Cake
- 1Preheat oven to 325°F. Grease and line one round cake pan with parchment paper.
- 2Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
- 3In a separate large bowl, whisk eggs and sugar together until pale and slightly thickened.
- 4Slowly drizzle in the oil while whisking continuously to avoid deflating the egg and sugar mixture.
- 5In a small bowl, mix together the Greek yogurt, vanilla, and osmanthus milk until combined.
- 6Add the dry ingredients and the yogurt mixture to the egg mixture in alternating additions, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- 7Pour the batter into the prepared pan and smooth the top.
- 8Bake for 50 to 60 minutes until a toothpick inserted in the centre comes out clean.
- 9Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Whipped Cream
- 1Whip cream, sugar, and vanilla together until soft to medium peaks form. Chill until ready to use.
Assembly
- 1Once the cake is completely cool, place it on a serving plate or cake board.
- 2Spread whipped cream generously over the top.
- 3Top with the macerated strawberries and their juices, piled generously over the cream.
- 4Refrigerate briefly to set before slicing and serving.
Tips & Notes
Dried osmanthus flowers can be found at Chinese grocery stores or specialty tea shops, look for them near the dried flowers or tea section. When steeping the milk, avoid letting it boil as too much heat can make the flavour bitter, and you can prepare the osmanthus milk the night before for a stronger flavour. Make sure the cake is completely cool before topping with cream, or it will melt and slide. Spoon the macerated strawberry juices over the top along with the fruit for extra flavour and moisture. This cake is best topped and served the day you plan to eat it, but the cake itself can be baked a day ahead, wrapped tightly, and stored at room temperature. Leftover cake keeps well covered in the fridge for up to 3 days.