The title of this season’s product is “Haru Hime”, meaning princess of spring. It evokes the freshness of spring and reflects the season when strawberries are harvested. The sponge cake is soaked in strawberry syrup (with liqueur), filled with sliced strawberry compote, covered with Earl Grey mousse, and finished with a white chocolate velvet spray.
The Takasaki strawberries used by Jeanette this time won the Gold Prize at the Gunma Strawberry Fair for four consecutive years, and were also awarded the Gunma Prefecture Governor’s Prize.
We are particular about the cultivation of our strawberries, using soil that is mainly organic. The freshness and quality of the strawberries are so good even famous Japanese pastry chefs and celebrities visit the farm to taste them.
We are planning to sell the strawberries used in Jeanette’s cakes so that people living in Singapore can also taste Takasaki’s best produce! We hope you will try our large, fragrant, juicy and sweet Takasaki strawberries.
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