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baking · dessert

Japanese Strawberry Shortcake

From a video by Chef J LABO · 7 min watch

Fluffy sponge cake layered with fresh strawberries and lightly sweetened whipped cream, a classic Japanese Christmas dessert also known as strawberry shortcake.

dessertcakeJapanese
Japanese Strawberry Shortcake
Source video — Chef J LABO on YouTube
From the creator
Chef J LABO
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~1 hour 45 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~20 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~4 servingsEstimated by Unreel from the complete recipe.
Difficulty
MediumEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 4 servings
  • 3 egg
  • 100 g sugar
  • 100 g cake flour
  • 20 g butter
  • 15 g milk, 1 tbsp
  • 40 strawberry
  • 800 g whipping cream
  • 40 g sugar

Preparation

  1. Step 1
    Preheat the oven to 160°C (320°F).
  2. Step 2
    Make a firm meringue with the sugar and egg whites. When a stiff, shiny meringue is formed, add the yolks and mix for 3 minutes at medium to high speed. Then change to low speed and mix to make the air bubbles finer.
  3. Step 3
    Sift the cake flour twice. Add the flour in 3 parts to the egg mixture. Mix the first addition thoroughly with a whisk. For the second and third additions, mix thoroughly but do not overmix so there are no lumps.
  4. Step 4
    Melt the butter with the milk. Add a small amount of batter to the melted butter and milk and mix thoroughly. Then quickly mix this into the main batter to avoid collapsing the air bubbles.
  5. Step 5
    Pour the batter into the prepared mold, remove large air bubbles, and bake at 160°C (320°F) for 30 minutes. Check doneness with a bamboo skewer and by touching the surface. Once baked, drop the cake from a height to release steam and prevent shrinking. Cool inverted on a cake cooler.
  6. Step 6
    Slice the cooled sponge cake into 1.2 cm thick layers and trim off the browned surfaces and edges as needed.
  7. Step 7
    Whip the whipping cream with the sugar until it reaches soft peaks. Transfer one-third to another bowl for coating and decoration. Whip the remaining two-thirds until stiff for sandwiching between layers.
  8. Step 8
    Place one trimmed sponge layer on a serving plate. Spread the stiff sandwiching cream on top and arrange cut strawberries with tips facing toward the center. Top with more stiff cream, then another sponge layer. Repeat the layering once more.
  9. Step 9
    Spread the softer cream over the top surface for coating. Use a palette knife carefully to avoid overworking the cream. For decoration, whip the coating cream slightly firmer and pipe or dollop as desired. Arrange whole or cut strawberries on top.
  10. Step 10
    Chill the finished cake. It can be eaten immediately but is best the next day after the flavors meld.

Notes