Have you ever heard of Strawberry Shortcake? Most likely than not you have. But did you know that Japanese-Style Strawberry Shortcake is very different from the ones you're used to seeing? In fact, the Japanese version is more like a cake than a shortcake because well....it is. It's so popular here in fact that it's the preferred cake for celebrations such as birthdays and Christmas.
Even minus the celebrations, you'll find this cake sold all year around at almost every bakery, cake shop, convenience store and even supermarkets. Of course the ones at the bakeries are so much better and quality does make a difference.
Here is my version of the Strawberry Shortcake and I have to say, this turned out even better than I expected. In fact, it was pretty awesome if I may say so myself. Here's the recipe just in case you might want to try making it yourself. I would love to know what you guys think of this very "traditional" Japanese cake.
INGREDIENTS: Makes 1 17-18 cm cake( 9-inch )2 eggs
3/4 cup sugar
3/4 cake flour
2 tablespoons melted butter
2 1/2 tablespoons milk
6 whole strawberries
1/3 cup sliced strawberries
1 cup heavy cream
3 tablespoons sugar
3 tablespoons strawberry jam or jelly microwaved until liquid.
Confectioner's sugar ( powdered sugar )
Preheat your oven to 170C/340F. Whisk the eggs in a bowl for 30 seconds. Add sugar and mix until ingredients are incorporated. Boil some hot water in a pot. Set aside for 10 minutes.
Put the bowl of egg mixture over the hot water. Mix until the sugar is dissolved and is warm to touch. Beat mixture on high for 3-4 mintues or until thick. Lower the heat and beat for 1 more minute.
Add half the flour into the batter and mix. Then add the other half of the flour and mix until incorporated. Add melted butter and milk. Fold them in until blended.
Pour into your cake pan and bake for 25 minutes. Cool cake before frosting.
Cut off the top of the cake to make it level. Cut into 2 slices.
Combine heavy cream and sugar in bowl and whip until soft peaks form. Brush sugar syrup on top of one layer of cake. Spread a layer of cream. Arrange sliced strawberries on top of the cream. Then spread another layer of cream.
Brush second cake layer with strawberry syrup on one side. Place second layer of cake on top with jam side down. Frost the entire cake with the whipped cream. Arrange whole strawberries on top. Sprinkle with confectioner's sugar and you're done! Refrigerate for one hour before eating. Store in refrigerator for up to 2 days.
I hope you enjoyed this cake recipe as much as I love making and devouring this deliciousness. Please check out my video tutorial and if you enjoyed it, be sure to check out all my recipes on YouTube and subscribe to our channel. I would love you forever!
See you back here for another TabiEats update! Have a great week everyone!