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Japanese-Style Strawberry Shortcake

Asian style strawberry chiffon sponge cake with fresh cream

4.8 from 5 reviews

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!

Scale

Ingredients

Sponge

  • 50 g Unsalted butter
  • 40 g Milk
  • 30 g Sugar (I)
  • 70 g Plain flour
  • 3 Egg yolks
  • 3 Egg whites
  • 60 g Sugar (II)

Vanilla Whipped Cream

  • 600 g Thickened/Heavy cream
  • 1/2 g Vanilla paste
  • 50 g Sugar

Assembly

  • 30 g Sugar
  • 30 g Water
  • Punnet of strawberries

Instructions

Sponge

  1. Preheat the oven to 140°C fan forced/ 150°C convection
  2. Line the bottom of a 6-inch cake tin
  3. In a medium sized bowl whisk the egg yolks and sugar (I)
  4. In a small saucepan heat the milk and butter over low heat until melted
  5. While whisking pour the milk mixture into the egg yolks and whisk until smooth
  6. Sift the flour into the egg yolk mixture and mix until combined
  7. Add the vanilla bean paste
    In another bowl whip the egg whites with sugar (II) until stiff peaks
  8. In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles
  9. Transfer the batter to the cake tin
  10. Place the cake tin in a water bath (a tray/tin of boiling water) and bake for 60 minutes
  11. Turn the oven off and leave in the oven for 15 minutes
  12. Once cooled run a knife around the edge of the cake tin and invert the pan
  13. Wrap in cling wrap and place in the fridge until assembly

Whipped Cream

  1. Whip the cream with an electric whisk and slowly stream the sugar in
  2. Beat until stiff peaks

Assembly

  1. Combine the sugar and water in a small bowl and microwave for 30 seconds until melted, cool
  2. Slice half the punnet of strawberries
  3. Slice the cooled cake into three layers
  4. Lay one layer of cake down and brush with the sugar syrup
  5. Spread on a layer of cream, a layer of strawberries and then cover with another layer of cream, repeat
  6. Place the last layer of sponge on top and give the cake a thin crumb coat before icing the entire cake with cream
  7. Place a french star tip into a piping bag and fill with the remaining cream
  8. 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