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Japanese Strawberry Shortcake いちごのショートケーキ

Japanese Strawberry Shortcake いちごのショートケーキ

This Japanese Strawberry Shortcake features moist sponge cake layered with fresh strawberries and whipped cream, perfect for any celebration.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine Japanese
Servings 1 8 inch cake
Calories 3618 kcal

Equipment

  • cake pan (8 inches/20 cm)
  • parchment paper
  • Stand Mixer
  • Balloon Whisk
  • Silicone spatula
  • Offset spatula
  • cake decorating tip Wilton 2A
  • cake turntable
  • wire racks
  • small heat-resistant bowl
  • small saucepan
  • large pot
  • mixing bowls

Ingredients
  

For Greasing

  • 1 tablespoon butter for greasing the pan; or use shortening or cooking spray

For the Sponge Cake

  • 3 tablespoon unsalted butter
  • 2 tablespoon whole milk use whole milk for the best results
  • 4 large eggs (50 g each w/o shell)
  • 0.5 cup sugar (½ cup + 2 Tbsp, to be precise)
  • 1 cup cake flour weigh your flour or use the fluff and sprinkle method

For the Syrup

  • 2 tablespoon water
  • 3 tablespoon sugar
  • 1 tablespoon liquor of your choice optional; recommended: Grand Marnier or Cointreau

For the Fresh Whipped Cream

  • 2 cups heavy (whipping) cream (36% fat; must be at least 30–35% fat)
  • 3 tablespoon sugar

For the Decoration

  • 1 lb strawberries for filling and decoration
  • 10 blueberries
  • 2 sprigs mint leaves

Instructions
 

Preparation

  • Gather all the ingredients and weigh them using a kitchen scale. Ensure eggs and butter are at room temperature. Sift cake flour at least twice.
  • Grease one side of a parchment paper circle for the pan. Preheat your oven to 350ºF (180ºC).

Making the Sponge Cake

  • In a stand mixer bowl, add eggs and whisk yolks and whites together. Add sugar and whisk to combine.
  • Prepare a double boiler, melt butter in a bowl over simmering water, then add whole milk.
  • Use a bain-marie to temper the egg mixture, whisking until it reaches 104ºF (40ºC).
  • Whisk egg mixture on high until fluffy and tripled in volume. Once at the ribbon stage, fold in cake flour gently.
  • Incorporate the butter and milk mixture into the batter, then pour into the cake pan and tap to release air bubbles.

Baking

  • Bake in the preheated oven for 20-25 minutes. Cool the cake before removing from the pan.

Preparing Strawberries and Syrup

  • Divide and prepare strawberries, then combine water, sugar, and optional liquor for syrup in a bowl and heat to dissolve sugar.

Making Fresh Whipped Cream

  • In a bowl over an ice bath, combine heavy cream and sugar. Whisk until soft peaks form.

Assembling the Cake

  • Slice the cooled cake horizontally in half. Brush syrup on bottom layer, add whipped cream, then sliced strawberries.
  • Add whipped cream to cover strawberries, place top layer on, and brush with syrup. Decorate with whipped cream and additional toppings.

Decorating

  • Use a piping bag to decorate with whipped cream and place strawberries and blueberries on top.

Storage

  • Store the cake on a cake stand with a dome or in a cake box in the refrigerator.

Notes

You can make the sponge cake a day ahead. It tastes better and is easier to slice when cooled completely.

Nutrition

Serving: 1cakeCalories: 3618kcalCarbohydrates: 316gProtein: 54gFat: 245gSaturated Fat: 146gPolyunsaturated Fat: 14gMonounsaturated Fat: 71gTrans Fat: 2gCholesterol: 1519mgSodium: 493mgPotassium: 1528mgFiber: 13gSugar: 198gVitamin A: 9672IUVitamin C: 272mgCalcium: 570mgIron: 7mg
Keyword Cake, dessert, Japanese Strawberry Shortcake, いちごのショートケーキ
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