Fluffy Japanese Strawberry Shortcake Recipe - How To Make a Stunning Dessert
Delicious Japanese strawberry shortcake is perfect for holidays, birthdays and parties. It is very easy to make, even if you never made a sponge cake before. It's delicious, fluffy and a perfect dessert!
This Japanese strawberry shortcake recipe is developed by a pastry chef, so it requires some professional skills. However, if you have a mixer at home, you can easily make this cake just like in Japanese bakeries.
Do not be intimidated by the list of ingredients and steps because each step is quite simple and easy to follow. Thanks to this guide and video tutorial you will be able to prepare great tasting Japanese strawberry shortcake at home with ease. This delicious Strawberry Shortcake recipe makes an 8-inch cake that serves 10 people. You can also divide the batter into two 6-inch round pans or 24 cupcake liners to make smaller cakes.
Japanese Strawberry Sponge Cake Ingredients:
-
For the sponge cake:
- Egg whites
- Pinch Salt
- Sugar
- Egg yolks
- Vanilla extract
- Milk
- Butter, melted
- Cake flour For the cream:
- Heavy cream
- Powdered sugar
- Vanilla bean paste
- Strawberries Syrup:
- Sugar
- Water
How To Make Japanese Strawberry Cake
This beautiful cake is made of two layers of vanilla sponge cake, in between, whipped cream with fresh strawberries, and all these goodness covered with cream and fresh strawberries. A perfect cake for Christmas, birthdays and parties.
Delicious Japanese strawberry shortcake is perfect for holidays, birthdays and parties. It is very easy to make, even if you never made a sponge cake before. It's delicious, fluffy and a perfect dessert!
Ingredients:
-
For the sponge cake:
- 4 Egg whites
- Pinch Salt
- 1/2 cup (100g) Sugar
- 4 Egg yolks
- 1 teaspoon Vanilla extract
- 1/3 cup (80ml) Milk
- 3 tablespoons (45g) Butter, melted
- 1 cup (125g) Cake flour For the cream:
- 1¾ cups (420ml) Heavy cream
- 75g Powdered sugar
- 1 teaspoon Vanilla bean paste
- Strawberries Syrup:
- 2 tablespoons (25g) sugar
- 3 tablespoons (45ml) Water
- Preheat oven to 180C (350F). Grease a 8-inch (20cm) round cake pan and set aside.
- Make the sponge cake: in a large bowl, or in a bowl of a stand mixer, beat the egg whites until foamy. Then, gradually, while constantly whisking, add sugar, 1 tablespoon at the time. Whisk until stiff and glossy.
- In a separate bowl, whisk egg yolks, vanilla extract, milk and melted butter. Sift in flour and mix until combined.
- Scoop 1/4 of the meringue into the egg yolk mixture, fold until smooth. Then, pour back into the meringue and fold until just combined. Do not overfold.
- Pour the batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven, tap the pan on the counter, release and place it on a rack. Let it cool completely.
- Make the syrup: in a small saucepan heat sugar and water, when sugar dissolves, remove from heat and allow to cool.
- Make the cream: in a large bowl, whip heavy cream, powdered sugar and vanilla bean paste to stiff peaks.
- Assembly: Spread a layer of whipped cream on one cake layer, then arrange a layer of sliced strawberries, then spread another layer of whipped cream. Place the second cake layer on top. Spread the sides and top of the cake with whipped cream.
- Decorate: pipe whipped cream on top of the cake as desired.
- Refrigerate for at least 4 hours before serving.
- Before serving decorate the cake with fresh strawberries.
