Japanese Strawberry Shortcake いちごのショートケーキ
Moist, airy and light – that’s how you’ll find this simple and elegant cake made with homemade whipped cream. It’s an essential for Christmas, but fabulous for any celebration!

Japanese Strawberry Shortcake

INGREDIENTS:    ​

For the sponge cake

• 40 gm unsalted butter
  
• 30 ml whole milk 
• 4 large eggs (50gm)
• 120 gm sugar 
• 120 gm self-raising flour 
• 14 gm butter (for greasing; can also use shortening or cooking spray)

For the syrup

• 30 ml water
• 38 gm sugar
• 15 ml your liquor of choice (optional - orange liqueurs like Grand Marnier or Cointreau are traditional)

For the cream

• 480 ml heavy (whipping) cream (must be at least 30-35% fat)
• 38 gm sugar 

For decoration

• 454 gm strawberries (as close in size as possible)
• 10 blueberries
• Sprigs of mint leaves

​METHOD:

1. Place a cake pan (8″/20 cm) on top of greaseproof/parchment paper, trace around the pan and cut out the circle. Grease one side of the parchment paper and both the bottom and sides of the cake pan with butter. Then fit the parchment paper in the cake pan.
2. Preheat oven to 350ºF/180ºC. For a convection oven, reduce cooking temperature by 25ºF (15ºC).
3. Prepare a double boiler. Put 1 to 2 inches (3 to 6 cms) of water in the bottom of a saucepan and bring the water to a rapid boil.
4. When boiling, reduce heat to maintain a steady simmer. Put the 40 gm (3 tbsp) of butter in glass/metal mixing bowl and set it over the saucepan. Make sure the bottom of the mixing bowl doesn’t touch the surface of the water.
5. Let the butter melt gently.
6. Once the butter is melted, remove the bowl from the saucepan. Then add 30 ml (2 tbsp) whole milk and whisk to combine. Set aside to keep it around 104ºF (40ºC).

 
For the sponge cake

1.  Break 4 eggs into a bowl (or stand mixer bowl if you’re using one). Add 120 gm (½ cup + 2 tbsp) sugar and whisk to combine.
2. Prepare a Bain Marie. In a large pot, bring approx. 2 inches (6 cms) of water to 140ºF or 60ºC and maintain the temperature. Then set the bowl with the eggs directly in the pot and whisk constantly so the eggs don’t scramble.
3. Remove the bowl and set it up on the stand mixer with the whisk attachment or use the whisk attachment on a hand beater. Whisk on high speed until the mixture is fluffy, for about 2 minutes. The batter should be loose yet thick and glossy.
4. When the batter is pale and fluffy and tripled in volume, slow down to low speed for several seconds. Lift the whisk into the air with some of the mixture on it. If the batter falls back into the bowl in ribbons, it’s ready.
5. Add half of the flour. Using the whisk, fold gently but thoroughly. Add the rest of the flour and fold gently to make sure all the flour is incorporated quickly so it doesn’t deflate.
6. Take out 1 (spatula) scoop of the batter from the bowl and add to the butter & milk mixture, gently folding in. Then add the rest of the mixture back to the cake batter by pouring over the silicon spatula. This prevents the mixture from deflating the batter and helps disperse it. Gently fold in.
7. Pour the batter into the centre of the cake pan, from right above the cake pan. You want to avoid introducing extra air into the batter at this point. Collect the leftover batter in the bowl and pour around the edges of the cake pan, not the centre.
8. Drop the cake pan on the counter to release air bubbles in the batter.
9. In the preheated oven, bake at 350ºF (180ºC) for 20-25 minutes. Check if the sponge cake is done by inserting a skewer in the middle. It should come out clean.
10. Take the cake out of the pan by placing a wire rack on top and flipping it over. Immediately remove the parchment paper.
11. Place another wire rack or plate on top and flip it back. The top of the cake is now facing up. Cover the cake with a damp towel until cooled. If you are keeping the sponge cake for later use, wrap with plastic wrap and keep it in the fridge

 
Preparation for cake assembly (while the cake is baking)

1. Divide the strawberries into 2 groups, for decoration and for filling. Keep the best looking, same-sized strawberries for the decoration. Remove the husk and clean the strawberries with damp paper towel. Slice the core off all of them. Strawberries for the topping should be cut in half. Strawberries for the filling should be sliced into ¼ inch (5 mm) slices.
2. Make a syrup. In a small bowl combine 30 ml (2 tbsp) water, 38 gm (3 tbsp) sugar, 1 tbsp. liquor (if using) and microwave for 1 minute to dissolve the sugar.

For whipping cream (while cake is cooling)

1. Prepare an ice bath by placing ice cubes and water in a large bowl. Place a clean and dry mixing bowl over and add 473 ml (1 pint) heavy cream and 38 g (3 tbsp) sugar to keep cool.
2. Once cooled, whisk the mixture on high speed. The cream will become thicker and smooth. When you lift the whisk out of the cream while it’s still liquid, but holds it shape as it drops, then it’s ready. Place the bowl back in the ice bath.

 
The cake assembly

1. With a serrated knife, slice the middle of the cake horizontally into half to make the two layers.  Place the bottom of the cake on the cake circle, then brush the syrup on the top and the sides of the bottom layer. This will help the sponge cake stay moist
2. Start to whisk the cream at one location by the edge of the bowl instead of whisking the entire cream. This allows you to make the whipped cream as needed.
3. When the cream reaches “soft peaks”, take out the cream and transfer to the bottom of the cake. Spread the whipped cream evenly. If there’s not enough, whip more and add onto the cake.
4. Place the strawberries on top of the whipped cream as you see in the master pictures. Keep the centre area open by not covering with strawberries. This will be easier to cut the cake into slices.
5. Whip the cream again at the edge of the bowl. Transfer the whipped cream to the top of the strawberry layer. Spread just enough cream to cover the strawberries; do not use too much.
6. Place the top layer of the sponge cake on the cream. Brush the syrup on the top and sides.  
7. Whip more cream and place on the top.
8. Using a cake spatula, place the tip in the centre at 30-degree angle, and turn cake around toward you to create a smooth top. Lightly cover the sides of the cake with thin layer of the cream. Remove the excess cream from the cake and put back into the bowl.

For cake decoration

1. Whip the remaining cream into stiff peaks and put into a piping bag.
2. Hold the piping bag at 90-degree angle and squeeze about 1 inch (2cm) diameter of whipped cream around the edge of the cake. This will be the base for the strawberries.
3. Decorate and place the strawberries sideways on top of the whipped cream. Then squeeze more whipped cream in between strawberries. Place blueberries between the whipped cream dollops. Place the small mint leaves in some area to add colour.

 
NOTES

•  To store: ideally, put the cake in a cake stand with dome or a cake box to keep the cake shape while preventing it from drying. Keep the cake in the refrigerator and enjoy it in 2 days.
• Make ahead: You can make the sponge cake a day before. It tastes better and it’s easier to slice the cake into half. Make sure to wrap in plastic wrap after it’s cooled completely. If you decide to make the shortcake ahead of time, remember that it tastes great for 2 days after you assembled the cake. Due to fresh strawberries and whipped cream, the cake won’t taste as good on the 3rd day.
• The recipe seems to use a lot of bowls and fuss! You could easily cheat with a good quality bought sponge; however, the homemade shortcake adds to the Christmas spirit!