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Japanese Strawberry Shortcake

Japanese Strawberry Shortcake

Delight in the light and fluffy layers of Japanese Strawberry Shortcake, a perfect dessert featuring fresh strawberries and whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 40 minutes
Course Dessert
Cuisine Japanese
Servings 8 slices
Calories 450 kcal

Equipment

  • 8-inch cake tin
  • electric whisk
  • measuring cups
  • Mixing bowls
  • piping bag

Ingredients
  

Sponge

  • 4 large eggs
  • 60 g whole milk ¼ cup
  • 45 ml vegetable oil 3 tbsp
  • 55 g cornstarch ⅓ cup 2 tbsp
  • 55 g all-purpose flour ⅓ cup 2 tbsp
  • 90 g granulated sugar ⅓ cup 2 tbsp

Simple syrup

  • 65 g granulated sugar ⅓ cup
  • 80 ml water ⅓ cup

Whipped Cream

  • 600 ml whipped cream 2 ½ cups
  • 100 g granulated sugar ½ cup
  • 1 teaspoon vanilla extract

Assembly

  • 370 g strawberries 13oz

Instructions
 

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, milk, and oil
  • Sift the flour and cornstarch into the egg yolk mixture and mix until combined
  • In another bowl with an electric whisk, whip the egg whites with sugar until stiff peaks
  • Add ⅓ 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

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 5gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg
Keyword cake, Dessert, Japanese Strawberry Shortcake, sponge cake, strawberry, whipped cream
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