Japanese Strawberry Shortcake Recipe

         

Japanese Strawberry Shortcake

Japanese Strawberry Shortcake is made with airy, light, and fluffy vanilla sponge cake with fresh strawberry slices, whipped cream filling, and whipped cream frosting.

Recipe

Sponge Cake (Genoise)

3 eggs

90g sugar

95g cake flour

pinch of salt

5g vanilla extract

50g melted butter

1. In a bowl, put eggs and sugar. Using a double boiler, whip about 7-8 minutes until fluffy. When the water is boiling, turn off the heat and whip.

2. Add the vanilla extract. Then, add the sieved cake flour, salt and mix until well combined.

3. In melted butter, put a dollop of the batter, and mix. Pour it back to the batter and mix again.

4. Transfer the batter into a round baking pan. Tap it to get out air pockets, and bake at 170C for 30-35 minutes.

5. Let it fully chilled, slice the cake into 2 or 3 layers.

Simple Syrup

30g sugar

30g water

1. In a microwavable bowl, put sugar and water. Mix and microwave until all sugar are melted. Chill it in a room temperature until use.

Whipped Cream

500ml non-dairy whipping cream

50g sugar

1. Whip the cream and the sugar.

2. Place one layer on a cake turntable. Put the simple syrup with a brush. Spread the thin layer of whipped cream evenly. Place sliced strawberries on top. Spread whipped cream evenly, and place another layer of cake. Repeat with remaining layers.

3. Put the whipped cream in a piping bag, about 1/2 cup.

4. Spread remaining frosting all over the top and side with spatula or scraper

5. Pipe the whipped cream for decoration, and put some strawberries on the top of the cake.

6. Refrigerate the cake at least 1 hour before slicing the cake.

Thankyou!