Japanese Strawberry Shortcake
Japanese Strawberry Shortcake
Ingredients
For the Cake
- 5 eggs, separated
- 50 g neutral oil
- 55 g milk
- 60 g low-gluten flour
- 50 g sugar
- a bit lemon juice
For the Filling and Topping
- 250 g heavy cream
- 10-15 g sugar
- as needed strawberries, sliced for filling, whole for garnish
- as needed vanilla extract, optional
Instructions
- 1
Preheat your oven to 150°C. Line a 28cm sheet pan with parchment paper.
⏱️ 10 min•🌡️ 150
- 2
Separate the 5 eggs, placing the egg whites in one large mixing bowl and the egg yolks in another medium-sized mixing bowl.
⏱️ 2 min
- 3
To the bowl with egg whites, add 50g of sugar and a bit of lemon juice. Briefly chill the egg white mixture.
⏱️ 3 min
- 4
To the bowl with egg yolks, add 55g of milk, 50g of neutral oil, and 60g of low-gluten flour.
⏱️ 2 min
- 5
Whisk the egg yolk mixture until it is smooth and all ingredients are well combined, ensuring no lumps remain.
⏱️ 3 min
- 6
Using an electric mixer, whip the chilled egg whites (with sugar and lemon juice) until they reach soft peaks. Be careful not to over-whip.
⏱️ 5 min
- 7
Gently fold the whipped egg whites (meringue) into the egg yolk batter in two or three additions. Mix until just combined, being careful not to deflate the meringue. Overmixing will result in a dense cake.
⏱️ 5 min
- 8
Pour the combined batter into the prepared 28cm sheet pan. Spread the batter evenly across the pan using a spatula.
⏱️ 2 min
- 9
Bake the cake in the preheated oven at 150°C for 40 minutes. A water bath is optional during baking for a moister cake.
⏱️ 40 min•🌡️ 150
- 10
Once baked, remove the cake from the oven and carefully transfer it to a wire rack to cool completely. This will take approximately 30-40 minutes.
⏱️ 40 min
- 11
While the cake cools, prepare the cream filling. In a clean, chilled bowl, whip 250g of heavy cream with 10-15g of sugar and optional vanilla extract using an electric mixer until stiff peaks form.
⏱️ 5 min
- 12
Once the cake is completely cooled, carefully cut it lengthwise into two equal rectangular pieces. If desired, transfer the whipped cream into a piping bag for easier application.
⏱️ 5 min
- 13
Place one half of the cake on your serving platter. Pipe or spread a generous layer of cream onto this cake layer.
⏱️ 2 min
- 14
Spread the cream evenly over the cake layer using a spatula. Arrange sliced strawberries neatly on top of the cream.
⏱️ 3 min
- 15
Pipe or spread another layer of cream over the strawberries, spreading it evenly to cover them.
⏱️ 2 min
- 16
Carefully place the second half of the cake on top of the cream and strawberries, ensuring it aligns with the bottom layer.
⏱️ 1 min
- 17
Frost the top surface of the assembled cake with the remaining whipped cream, spreading it evenly to create a smooth finish.
⏱️ 3 min
- 18
Chill the cake in the refrigerator for at least 40 minutes to allow it to set and firm up.
⏱️ 40 min
- 19
After chilling, slice the cake into individual rectangular portions. Garnish each slice with a fresh whole strawberry before serving.
⏱️ 5 min
Kitchen Tools
Japanese Strawberry Shortcake
For the Cake
- 5 eggs, separated
- 50 g neutral oil
- 55 g milk
- 60 g low-gluten flour
- 50 g sugar
- a bit lemon juice
For the Filling and Topping
- 250 g heavy cream
- 10-15 g sugar
- as needed strawberries, sliced for filling, whole for garnish
- as needed vanilla extract, optional
Instructions
- 1
Preheat your oven to 150°C. Line a 28cm sheet pan with parchment paper.
⏱️ 10 min•🌡️ 150 - 2
Separate the 5 eggs, placing the egg whites in one large mixing bowl and the egg yolks in another medium-sized mixing bowl.
⏱️ 2 min - 3
To the bowl with egg whites, add 50g of sugar and a bit of lemon juice. Briefly chill the egg white mixture.
⏱️ 3 min - 4
To the bowl with egg yolks, add 55g of milk, 50g of neutral oil, and 60g of low-gluten flour.
⏱️ 2 min - 5
Whisk the egg yolk mixture until it is smooth and all ingredients are well combined, ensuring no lumps remain.
⏱️ 3 min - 6
Using an electric mixer, whip the chilled egg whites (with sugar and lemon juice) until they reach soft peaks. Be careful not to over-whip.
⏱️ 5 min - 7
Gently fold the whipped egg whites (meringue) into the egg yolk batter in two or three additions. Mix until just combined, being careful not to deflate the meringue. Overmixing will result in a dense cake.
⏱️ 5 min - 8
Pour the combined batter into the prepared 28cm sheet pan. Spread the batter evenly across the pan using a spatula.
⏱️ 2 min - 9
Bake the cake in the preheated oven at 150°C for 40 minutes. A water bath is optional during baking for a moister cake.
⏱️ 40 min•🌡️ 150 - 10
Once baked, remove the cake from the oven and carefully transfer it to a wire rack to cool completely. This will take approximately 30-40 minutes.
⏱️ 40 min - 11
While the cake cools, prepare the cream filling. In a clean, chilled bowl, whip 250g of heavy cream with 10-15g of sugar and optional vanilla extract using an electric mixer until stiff peaks form.
⏱️ 5 min - 12
Once the cake is completely cooled, carefully cut it lengthwise into two equal rectangular pieces. If desired, transfer the whipped cream into a piping bag for easier application.
⏱️ 5 min - 13
Place one half of the cake on your serving platter. Pipe or spread a generous layer of cream onto this cake layer.
⏱️ 2 min - 14
Spread the cream evenly over the cake layer using a spatula. Arrange sliced strawberries neatly on top of the cream.
⏱️ 3 min - 15
Pipe or spread another layer of cream over the strawberries, spreading it evenly to cover them.
⏱️ 2 min - 16
Carefully place the second half of the cake on top of the cream and strawberries, ensuring it aligns with the bottom layer.
⏱️ 1 min - 17
Frost the top surface of the assembled cake with the remaining whipped cream, spreading it evenly to create a smooth finish.
⏱️ 3 min - 18
Chill the cake in the refrigerator for at least 40 minutes to allow it to set and firm up.
⏱️ 40 min - 19
After chilling, slice the cake into individual rectangular portions. Garnish each slice with a fresh whole strawberry before serving.
⏱️ 5 min