Japanese Strawberry Shortcake

Most of the time, I love to try new recipes or make new kinds of sweets, but I still have my favorite kinds of cake that I can make it again and again.  

Japanese Strawberry Shortcake is one of them, I made it many, many times before (and I will make it again in the future, haha). This basic cake made from sponge cake, whipped cream, and fresh strawberry is so simple and delicious.

 But I still can play with it, by changing the sponge cake recipes, using chiffon cake instead, using different kinds of liquor and etc. ^^

I don't know how many recipes for Strawberry Shortcake I have in my blog, but I'm sure that this recipe is not the final.

The sponge cake that I used in this Strawberry Shortcake is very soft, and because of its softness, you need to be careful when slicing it into pieces. I baked it in a 16 cm pan as I wanted to get a higher cake (so I can slice it into 3 and have a lot of cream and strawberry in every slice!)

Some people don't like sponge cake because they think that it's dry. But you will get a delicious and moist sponge cake by sprinkling a lot of syrup over the cake ^^. I use Kirsch for this time, but you can use other kinds of liquor (or omit it) too.

English recipe: Japanese Strawberry Shortcake

สูตรภาษาไทย: สตรอเบอรี่ชอร์ตเค้ก

日本語のレシピ：いちごのショートケーキ

Youtube: สตรอเบอรี่ชอร์ตเค้ก/ Japanese Strawberry Shortcake/  いちごのショートケーキ

Japanese Strawberry Shortcake

Makes 16 cm cake

Sponge cake

60 g .......................... Cake flour

25 g  .......................... Unsalted butter

20 g .......................... Milk

2 ................................ Eggs

2 ................................. Egg yolks

1/2 tsp ....................... Vanilla extract

.................................... Pinch of salt

25 g  .......................... Honey

52 g .......................... Granulated sugar

Syrup

40 g ........................... Granulated sugar

30 g ........................... Water

30 g ........................... Kirsch

Whipped cream

350 g ......................... Whipping cream

35 g ........................... Icing sugar

1/2 tsp ....................... Vanilla extract

For filling and decorating

300 g ......................... Fresh strawberries

Preheat an oven to 180℃.

Line a 16 cm. pan with baking paper

Sift the flour and set it aside.

Put the milk and butter into a microwavable bowl.

Heat in a microwave  (600W) for 1 minute.

Put the eggs, egg yolks, salt, honey, and vanilla extract into a bowl.

Beat until foamy and add the granulated sugar gradually.

Beat until the mixture becomes thick (ribbon stage).

Fold 1 cup of batter into the hot butter mixture.

Fold the sifted flour in 3 additions.

Until fully combined.

Fold the butter mixture into the batter.

Fold lightly until combine.

Pour the batter into the prepared pan and tap lightly to remove large bubbles.

Bake in 180℃  Preheated oven for 30-35 minutes.

Let the cake cool completely over a wire rack.

Pour the sugar and water into a microwavable cup.

Heat in the microwave at 600w for 40 seconds.

Mix in the Kirch and let it cool completely.

When the cake cools, slice the cake into 3 pieces.

Whip the whipping cream with vanilla extract and icing sugar until soft peaks form.

Drizzle the syrup over the cake.

Spread the cream over the cake and place strawberries over the cream.

Spread the cream over the strawberries.

Repeat the process until all the cake is used.

Cover the cake with cream.

Decorate the cake with strawberries.

Refrigerate until set before cutting into pieces.

Japanese Strawberry Shortcake