Tittle : Japanese Strawberry Shortcake
link : Japanese Strawberry Shortcake
Japanese Strawberry Shortcake
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.
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.
Repeat the process until all the cake is used.
Decorate the cake with strawberries.
Refrigerate until set before cutting into pieces.
Japanese Strawberry Shortcake
Thus the article Japanese Strawberry Shortcake
That's the article this time Japanese Strawberry Shortcake this time, hopefully can be useful for all of you. well, see you in another article post.
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