When I first had Canele's strawberry shortcake, my impression of that was really bad. I simply couldn't understand why the sponge was dry and rough. It was only after communicating with some of my readers that makes me realize there is a distinct different between those made by Japanese confectionaries and patisseries.
Having eaten Patisserie Glace's and Kki's strawberry shortcake within a short time frame, I would say each has its strength, while Patisserie Glace's has a very light yet dense sponge, a distinct characteristics of a good Japanese sponge; Kki's sponge is slightly porous with resemblance of a soft genoise cake.
Since Patisserie Glacé is known to use only basic ingredients of egg, milk, flour and sugar with no baking powder, stabilisers and preservatives. It is natural that the sponge is slightly sweeter to get a moist and tender sponge. Kki's adopts a light and airy sponge, which is less sweet than a regular sponge cake.
As for cream, both are very close, apart from Kki's being slightly watery or thinner.
Frankly speaking, Yuan and I like both versions and I feel that there is no point figuring out which is better. At the end of the day, it still voice down to individual's preference and should you ask me about my favourite strawberry shortcake, it will be none other but Arinco King.
K Ki Sweets
7 Ann Siang Hill
Tel 6225 6650
Their website and facebook group
12pm - 7pm (Sun to Fri)
12pm - 4pm (Sat)
Closed on Mondays