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
  or 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