Japanese Strawberry Shortcake
Soft and fluffy sponge cake filled with fresh strawberries lightly whipped vanilla cream. The perfect version of the classic Japanese-style strawberry shortcake. A classic asian-bakery style sponge and fluffy cream that melts in your mouth like a dream!
- Author: Catherine Zhang
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 105 minutes
- Yield: 1 x 8-inch cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Japanese
Sponge
- 4 large eggs
- 60g Whole milk (1/4 cup)
- 45ml Vegetable oil (3 tbsp)
- 55g Cornstarch (1/3 cup 2 tbsp)
- 55g All-purpose flour (1/3 cup 2 tbsp)
- 90g Granulated sugar (1/3 cup 2 tbsp)
Simple syrup
- 65g Granulated sugar (1/3 cup)
- 80ml Water (1/3 cup)
Whipped Cream
- 600ml Whipped Cream (2 1/2 cups)
- 100g Granulated sugar (1/2 cup)
- 1 tsp Vanilla extract
Assembly
Sponge
- Preheat the oven to 140°C fan forced/ 150°C convection
- Line the bottom of an 8-inch cake tin with parchment paper
- In a medium-sized bowl whisk the egg yolks, mil, and oil
- Sift the flour into the egg yolk mixture and mix until combined
- In another bowl with an electric whisk, or in the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites with sugar until stiff peaks
- Add 1/3 of the meringue into the egg yolk mixture and mix until smooth
- Transfer the lightened egg yolk mixture to the remaining meringue and fold carefully until just combined
- Transfer the batter to the cake tin
- Place the cake tin in a water bath (a tray/tin of boiling water) and bake for 70 minutes
- Remove from the oven and allow it to cool completely
- Once cooled run a knife around the edge of the cake tin and invert the pan
- Wrap in cling wrap and place in the fridge until assembly
Whipped Cream
- Whip the cream with an electric whisk and slowly stream the sugar in
- Beat until stiff peaks
Assembly
- Combine the sugar and water in a small bowl and microwave for 30 seconds until melted, cool
- Slice half the punnet of strawberries
- Slice the cooled cake into three layers
- Lay one layer of cake down and brush with the sugar syrup
- Spread on a layer of cream, a layer of strawberries and then cover with another layer of cream, repeat
- Place the last layer of sponge on top and give the cake a thin crumb coat before icing the entire cake with cream
- Place star tip into a piping bag and fill it with the remaining cream
- Pipe a border around the edge of the cake and decorate with the remaining strawberries
Keywords: strawberry shortcake, japanese, asian fresh cream cake, chiffon cake