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Japanese Strawberry Shortcake Recipe

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  • Author: admin
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Description

This Japanese Strawberry Cake recipe is a light and airy sponge cake layered with whipped cream and fresh macerated strawberries. Known for its delicate texture and beautiful presentation, this cake is perfect for celebrations or a special treat. The gentle water bath baking ensures a moist, soft crumb, while the stabilized whipped cream holds the layers together elegantly. A wonderfully balanced dessert that highlights the natural sweetness and freshness of strawberries.


Ingredients

Scale

Cake Batter

  • 80 g (1/3 cup) whole milk
  • 50 g (3 1/2 tablespoons) unsalted butter
  • 75 g (1/2 cup + 1/2 tablespoon) cake flour
  • 4 large egg yolks
  • 4 large egg whites
  • 70 g (5 1/2 tablespoons) sugar (caster sugar if available)

Strawberries

  • 12 oz to 1 lb (340 g to 450 g) strawberries, divided
  • 1 1/2 teaspoons sugar (for macerating strawberries)

Syrup

  • 2 tablespoons sugar
  • 3 tablespoons hot water

Whipped Cream

  • 280 g (10 oz) heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 3/4 teaspoon gelatin (optional, for stabilized cream)
  • 2 tablespoons cold water (optional, for gelatin)


Instructions

  1. Prepare the Cake Pan: Line the bottom of an 8-inch round cake pan with parchment paper. Preheat your oven to 325°F (160°C). Prepare a high-walled pan or baking dish for a water bath to ensure gentle, even baking. If using a springform or removable-bottom pan, wrap it in foil to prevent leaks.
  2. Make the Batter: In a medium heatproof bowl, melt the butter with the milk in the microwave, then stir well. Sift the cake flour into the mixture and mix gently. Add the egg yolks and stir until smooth and cohesive.
  3. Beat the Egg Whites: In a clean bowl, beat the egg whites on medium-high speed until frothy. Gradually add the sugar and continue to beat until glossy and medium peaks form.
  4. Combine Mixtures: Fold one-quarter of the whipped egg whites into the yolk mixture gently until smooth. Then pour this mixture into the rest of the whites and fold carefully until just combined, avoiding overmixing to retain airiness.
  5. Bake: Pour the batter into the lined cake pan and tap gently to release large bubbles. Place the cake pan into the water bath, adding hot water until it reaches about 1 inch up the side of the pan. Bake for 1 hour and 30 minutes or until the cake is set and a skewer inserted comes out clean. Let the cake cool completely on a rack.
  6. Macerate Strawberries: Slice approximately 8 oz (225 g) of the strawberries and toss with 1 1/2 teaspoons sugar. Let them sit for 1 to 2 hours to become juicy, reserving the juice for later use.
  7. Make Syrup: Dissolve 2 tablespoons sugar in 3 tablespoons hot water. Optionally, whisk in some of the reserved strawberry juice for additional flavor.
  8. Prepare Whipped Cream: For regular whipped cream, whip the heavy cream with confectioners sugar until firm peaks form. For stabilized cream, bloom gelatin in cold water, melt it gently, fold it into soft-peak whipped cream, then whip to soft peaks again.
  9. Slice and Soak Cake Layers: Once cooled, slice off the browned top of the cake, then cut it horizontally into two even layers. Brush both exposed surfaces generously with the prepared syrup.
  10. Assemble Layers: Place the bottom cake layer on a stand or serving plate. Spread a thin layer of whipped cream over it, top with sliced macerated strawberries, then add another thin layer of cream. Place the second layer on top and brush it with more syrup.
  11. Frost and Decorate: Apply a thin crumb coat of whipped cream over the entire cake to lock in crumbs, then cover with a thicker layer. Use any remaining cream in a piping bag to decorate the cake, topping it with reserved whole or halved strawberries for a beautiful finish.
  12. Chill and Serve: If using stabilized cream, refrigerate the cake uncovered for at least 30 minutes before serving to set. Otherwise, serve immediately or within a few hours. Slice and enjoy at room temperature for the best texture.

Notes

  • Using a water bath ensures the cake bakes evenly and stays moist with a soft texture typical of Japanese sponge cakes.
  • Stabilized whipped cream with gelatin helps maintain the cream’s shape and prevents it from melting quickly, especially useful for warmer climates.
  • Ensure not to overfold the egg whites into the batter to keep the sponge light and fluffy.
  • If you prefer, use caster sugar for a finer texture in the batter and frosting.
  • Serve the cake at room temperature for optimal softness and flavor.
  • Wrap the cake tightly and store refrigerated if not serving immediately to maintain freshness.