Japanese Christmas Strawberry Shortcake
The recipe for the perfect ratio of fluffy sponge cake, airy whipped cream and sweet strawberries in a cake that will bring all the holiday cheer into your kitchen :)
Ingredients
- 2 eggs
- 5 tbsp granulated sugar
- 70 g cake flour
- 1 tbsp milk [A]
- 20 g unsalted butter [A]
- A few drops of vanilla extract or oil [A]
- 1 tbsp of kirschwasser [B]
- 1 tbsp water + 1 tbsp sugar heated together to create a syrup [B]
- 200 g heavy cream [C]
- 1 tbsp sugar [C]
- Strawberries
Instructions
- Line a 15cm circular cake pan.
- Preheat oven to 180C or 355F.
- Microwave your [A] mixture together for 30 seconds or just until the butter is melted.
- Whip up the eggs and granulated sugar until it’s light yellow-ish white in color and very fluffy.
- Sift in the cake flour and mix just until you only see a few flour streaks left (don’t overmix!)
- Gently drizzle in the [A] mixture and fold it into the batter just until you don’t see the flour anymore.
- Pour the batter into your circular pan.
- Bake for 25-27 minutes or until a toothpick comes out clean.
- Cool upside down to prevent the cake from getting flat.
- Mix together the [B] syrup.
- Whip up [C] until soft peaks form — don’t overmix!
- Once the cake is cooled, slice horizontally into 3 layers.
- Brush [B] onto each layer of the cake then layer on the cream and strawberries (leave enough cream for the final layer on the outside.
- Decorate the cake however you please!
- Itadakimas!