Japanese Strawberry Shortcake

Macerated strawberries
350g strawberries, hulled and diced
1-2 tbsp sugar (depending on how sweet your strawberries are)

Toss the diced strawberries together with the sugar.
Place in fridge to macerate at least 30 minutes.

Stabilised whipped cream
1 tbsp gelatin powder
4 tbsp cold water
3 cups whipping cream, cold
90g icing sugar
1.5 tsp vanilla

Chill mixing bowl and beaters in the freezer for 10 minutes.
Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes. Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.
Remove mixing bowl and beaters from freezer. In the mixing bowl, combine the whipping cream, sugar, and vanilla and whip until slightly thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture. Then whip the mixture at high speed until slightly stiff. Use immediately to frost the cake.

Source: http://vintagetrinkets.blogspot.sg/