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Japanese Strawberry Shortcake

Japanese Strawberry Shortcake

Japanese Strawberry Shortcake is a light, airy dessert perfect for celebrations, featuring a moist sponge, fresh strawberries, and whipped cream.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine Japanese
Servings 1 8 inch (20 cm) cake
Calories 350 kcal

Equipment

  • Stand Mixer
  • Cake pan
  • mixing bowls
  • piping bag
  • Double boiler
  • wire rack

Ingredients
  

For Greasing

  • 1 tablespoon butter for greasing the pan; or use shortening or cooking spray

For the Sponge Cake

  • 3 tablespoon unsalted butter
  • 2 tablespoon whole milk use whole milk for the best results
  • 0.5 cup sugar (½ cup + 2 Tbsp, to be precise)
  • 1 cup cake flour weigh your flour or use the fluff and sprinkle method

For the Syrup

  • 2 tablespoon water
  • 3 tablespoon sugar
  • 1 tablespoon liquor of your choice optional; I like orange liqueurs like Grand Marnier or Cointreau

For the Fresh Whipped Cream

  • 2 cups heavy (whipping) cream 36% fat; must be at least 30–35% fat
  • 3 tablespoon sugar

For Decoration

  • 1 lb strawberries for filling and decoration; look for similar-sized strawberries
  • 10 blueberries
  • 2 sprigs mint leaves

Instructions
 

Preparation

  • Gather all the ingredients and ensure the eggs and butter are at room temperature.
  • Sift the cake flour at least twice.
  • Prepare the cake pan with greased parchment paper.
  • Preheat your oven to 350ºF (180ºC).
  • Set up a double boiler and melt the unsalted butter.
  • Whisk together melted butter and whole milk.

Make the Sponge Cake

  • In a stand mixer bowl, whisk together eggs and sugar.
  • Use a bain-marie to warm the egg mixture to 104ºF (40ºC).
  • Whisk on high speed until the mixture is fluffy.
  • Once fluffy, fold in the sifted cake flour.
  • Incorporate the butter and milk mixture into the batter.
  • Pour the batter into the prepared pan and tap to release air bubbles.

Baking

  • Bake at 350ºF (180ºC) for 20–25 minutes until skewer comes out clean.
  • Shock the cake by dropping the pan on the counter.
  • Cool the cake on a wire rack, covered with a damp towel.

Prepare Strawberries and Syrup

  • Divide strawberries for decoration and filling, slice as needed.
  • Combine water, sugar, and liquor in a bowl and microwave to dissolve.

Make Whipped Cream

  • Prepare an ice bath and chill the mixing bowl.
  • Whip the heavy cream with sugar until soft peaks form.

Assemble the Cake

  • Slice the cooled cake horizontally into two layers.
  • Brush syrup on the bottom cake layer and spread whipped cream.
  • Add sliced strawberries, then more whipped cream.
  • Top with the second layer of cake and continue decorating with more whipped cream.

Decorate the Cake

  • Use piping bag to decorate the top with whipped cream and arrange strawberries.

Storage

  • Store the cake in a cake stand with a dome or in a cake box, refrigerate.

Notes

To make your own cake flour, measure 1 cup all-purpose flour, take away 2 Tbsp, and add 2 tablespoon cornstarch. Sift well before use.

Nutrition

Serving: 1cake sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 1mg
Keyword cake, Dessert, Japanese Strawberry Shortcake, shortcake, strawberry cake
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