How Rie Makes A Strawberry Shortcake
Recipe Overview
Overview
Strawberry shortcake is a beloved dessert in Japan, often enjoyed during special occasions like birthdays and Christmas. This version features a light and airy sponge cake that serves as the perfect base for the sweet and tangy strawberries. The process begins with whipping room temperature eggs and sugar until pale and voluminous, which is key to achieving that fluffy texture. The addition of honey, milk, and butter ensures the cake remains moist and flavorful.
Once the cake is baked to a golden perfection, it’s time to prepare the whipped cream. Using heavy cream, sugar, and vanilla, the cream is whipped until it reaches stiff peaks, making it easy to spread and pipe onto the cake. Layering the cream and strawberries between the cake layers creates a beautiful presentation, while also enhancing the flavor with each bite.
The final decoration is where creativity shines. Whether you choose to pipe additional cream on top or simply arrange strawberries, this cake is as much about aesthetics as it is about taste. The result is a stunning strawberry shortcake that is not overly sweet, allowing the natural flavors of the strawberries to shine through. This dessert is sure to impress at any gathering, making it a must-try for anyone looking to celebrate with something special.
Recipe Details
Steps & Tips
Preheat the oven to 350°F.
Fold parchment paper into a triangle, cut to make a circle, and line the bottom and sides of the mold.
Melt 40 grams of butter in the microwave.
Tip: Use warm water to quickly bring eggs to room temperature.
Whisk 4 room temperature eggs with 95 grams of sugar until pale, about 5 to 8 minutes.
Add honey to the egg mixture.
Lower the mixer speed and mix for another 2 to 3 minutes.
Tip: Lower the speed of the mixer to create smaller bubbles for a smoother cake.
Tip: Honey, milk, and butter help keep the cake moist.
Sift cake flour into the mixture to avoid lumps.
Add the warm milk and butter mixture to the batter.
Pour the batter into the prepared mold.
Drop the mold from a height to remove big bubbles.
Tip: Bake the cake at a lower temperature to prevent it from drying out.
Bake the cake at 320°F for 30 to 35 minutes.
Remove the tops from strawberries and cut larger ones to size.
Tip: Whip cream with a whisk for better control over the texture.
Whip 500 grams of heavy cream with 75 grams of sugar and 1 teaspoon of vanilla until stiff peaks form.
Tip: Whip cream until it reaches stiff peaks for the best texture.
Let the cake cool before decorating.
Flip the cake and cut it in half.
Spread a thin layer of cream on the bottom layer of the cake.
Tip: Spread cream evenly to avoid using too much at once.
Lay down cut strawberries on top of the cream.
Spread more cream on top of the strawberries.
Clean the edges of the cake while decorating.
Tip: Practice cake decorating to improve your skills over time.
Tip: Don't stress too much about making the cake perfect.
Pipe leftover cream on top of the cake.
Add strawberries on top of the piped cream.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Japanese strawberry shortcake is a popular dessert for celebratory occasions.
- •Using room temperature eggs helps create a fluffier sponge cake.
- •Whipping cream to stiff peaks is essential for a stable frosting.
- •The cake should be cooled before decorating to prevent melting the cream.
