Japanese Strawberry Shortcake Recipe

Can you imagine that I started baking my yearly Japanese Strawberry Shortcake since 2013?! And I have never ever posted a recipe for my traditional cake so far! Shame on me >w<. I wanted to do it for such a long time, because I always have to ask my mother or search for the recipe every year. The problem is solved now, here comes a step-by-step instruction for the Japanese Strawberry Shortcake:

Sponge Cake (approx. Ø 18cm):
3 large eggs
120g sugar
100g flour
40g milk
30g salty butter

Syrup:

70g water
20g sugar
10g Kirsch (Kirschwasser)

Cream:
400g cream
30g sugar
10g Kirsch (Kirschwasser)

Decoration:
Strawberries (and/or Blue Berries)
Optional: Powder Sugar and Sprinkles

oven baking temperature: 170-180 C°
baking time: ~25min

Instruction:
1. Butter the round mold generously
2. Mix the eggs and the sugar for the sponge cake together in a warm water bath
3. Remove it from the water bath and mix everything well with the mixer until the mixture becomes white
4. Add the sifted cake flour and mix everything gently with a silicone scrapper
5. Melt the milk and butter in the water bath and add it to the dough. Mix everything well.
6. Pour the dough into the mold and bake it for about 25 minutes
8. Let the finished cake cool completely
9. Combine sugar, water and the Kirsch in a small pot (=syrup)
10. Mix the cream, sugar and Kirsch in a bowl and beat until stiff
11. Slice the cake in half and coat the cake with the sugar syrup
12. Then layer the whipped cream and sliced strawberries on the bottom half
13. Place the top half of the shortcake on top, add more whipped cream until it is completely covered with cream
14. Complete your cake with your favourite decoration (I used Strawberries, Blue Berries, Sprinkles and sparkling Powder Sugar)

PS: the Strawberry Shortcake is more delicious on the next day!

Original Recipe: https://cookpad.com/recipe/1665076

Butter the mold and watch out of for the cat! Start with egg + sugar Mix it over a warm water bath Then change to the mixer Mix everything well until it becomes white Ready for the next step? Get your silicone scrapper Add the sifted cake flour and mix everything well Mix it gently Melt milk + butter in the water bath Add it to the dough Pour the dough into the mold and bake it Make the toothpick testLet it cool Sugar + Water + Kirsch = Syrup Coat it over the half sliced cake Prepare the decoration Sliced strawberries for the fillingBeat cream, sugar and Kirsch until stiff Layer whipped cream + strawberries on the bottom half Cover it completely with the remaining whipped cream Complete you cake with your favourite decoration I like to use silver sprinkles and powder sugar Before After PS. The cake tastes better on the next day! Merry Christmas! My creations so far~

2 responses to “Japanese Strawberry Shortcake Recipe

  1. What a yummy cake!
    The berries and the syrup create the perfect balance between sourness and sweetness, and the powder sugar makes it look as if had thin snow on it.

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