This Imuraya Shortcake Ice was part of a series of genuine sweet ice cream products featuring cake batter. It drew inspiration from the ‘melting shortcake,’ a variation of shortcake with a generous serving of loosely whipped cream that has gained popularity in Japan in recent years.
The dessert included a house-baked sponge made from a batter with white bean paste and kirsh (a cherry-based liqueur). After baking, it was frozen to minimize drying and deterioration. Fresh cream from Hokkaidō was used in both the milk sauce and milk ice cream layered on top of the cake batter. Additionally, there was a layer of strawberry sauce with diced strawberry pulp sandwiched between the cake batter and milk ice cream.
The sponge cake was fluffy and filled with fine air bubbles, providing a texture and flavour reminiscent of Japanese strawberry shortcake batter. It was easy to scoop through and melted in the mouth, offering the exact taste and texture of fresh sponge cake, enhanced by a refreshing aftertaste from the kirsh liqueur. The room temperature sponge provided a contrast with the coldness of the ice cream. The milk ice cream had a satisfying yet easily enjoyable sweetness, while the milk sauce retained its smooth texture even when frozen. Neither the milk ice cream nor the milk sauce had any unpleasant dairy notes. The strawberry sauce with pulp added a fresh and tart element, with the frozen diced strawberry bits providing a delightful contrast to the sweetness of the milk components. In summary, this dessert provided a truly delightful taste experience, offering a harmonious blend of textures, flavours, and temperatures that were absolutely enjoyable.
This Imuraya Shortcake Ice contained 95 mL. It was produced in Japan and purchased in Sydney, Australia in 2023.