Japanese Strawberry Shortcake

Sponge cake

• 30 g fresh milk
• 15 g butter plus extra for greasing
• 4 eggs
• 120 g caster sugar
• 120 g superfine flour sifted
  或 120 g low protein flour sifted
• ¼ tsp baking soda
• 1 tsp vanilla extract

Chantilly cream

• 500 g whipping cream 35% fat, chilled
• 50 g caster sugar
• ½ tsp vanilla extract
• 400 g large strawberries hulled, rinsed, cut in slices (0.3 cm), plus extra for decorating
• icing sugar for dusting