Experience japanese pastry heaven: irresistible strawberry shortcake recipe

Embark on a culinary adventure as we explore the exquisite recipe for Japanese strawberry shortcake, a tantalizing treat that will elevate your taste buds to new heights. With its fluffy sponge cake, luscious strawberry filling, and delicate whipped cream, this dessert is a symphony of flavors that will leave you craving for more.

Ingredients

For the Sponge Cake:

• 1 1/2 cups (187.5g) all-purpose flour, sifted
• 1 1/2 teaspoons (7.5g) baking powder
• 1/4 teaspoon (1.25g) salt
• 1 cup (200g) granulated sugar
• 3 large eggs, separated
• 1/2 cup (120ml) milk
• 1/4 cup (60ml) unsalted butter, melted

For the Strawberry Filling:

• 1 pound (450g) fresh strawberries, hulled and sliced
• 1/2 cup (100g) granulated sugar
• 1 tablespoon (15ml) lemon juice

For the Whipped Cream:

• 1 cup (240ml) heavy whipping cream
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon (2.5ml) vanilla extract

Instructions

For the Sponge Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the egg yolks and sugar until thick and pale yellow.
4. Gradually whisk in the milk and melted butter.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a clean bowl, beat the egg whites until stiff peaks form.
7. Fold the egg whites into the batter until just combined.
8. Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

For the Strawberry Filling:

1. In a medium bowl, combine the strawberries, sugar, and lemon juice.
2. Stir gently to combine and let macerate for at least 30 minutes.

For the Whipped Cream:

1. In a medium bowl, beat the heavy whipping cream until soft peaks form.
2. Gradually add the sugar and vanilla extract, beating until stiff peaks form.

Assembly:

1. Place one sponge cake layer on a serving plate.
2. Spread half of the strawberry filling over the sponge cake.
3. Top with half of the whipped cream.
4. Repeat layers with the remaining sponge cake, strawberry filling, and whipped cream.
5. Decorate with additional strawberries, if desired.

Tips

• For a taller cake, use three 9-inch (23cm) cake pans.
• To make the filling ahead of time, refrigerate it for up to 2 days.
• Use fresh, ripe strawberries for the best flavor.
• If you don’t have heavy whipping cream, you can use whipping cream with a higher fat content.
• Serve the strawberry shortcake chilled for a refreshing treat.

Variations

• Add a layer of chocolate ganache to the cake for a decadent twist.
• Replace the strawberries with other fruits, such as raspberries or blueberries.
• Use a flavored whipped cream, such as strawberry or vanilla.

Key Points

Indulge in the exquisite artistry of Japanese strawberry shortcake, a culinary masterpiece that will tantalize your taste buds and leave you yearning for more. With its fluffy sponge cake, luscious strawberry filling, and delicate whipped cream, this dessert is a symphony of flavors that will elevate any occasion to extraordinary heights.

Frequently Asked Questions

Q: Can I use frozen strawberries for the filling?
A: Yes, you can use frozen strawberries, but thaw them and drain any excess liquid before using.

Q: How long can I store the strawberry shortcake?
A: The strawberry shortcake can be stored in the refrigerator for up to 2 days.

Q: Can I make the strawberry shortcake ahead of time?
A: Yes, you can make the sponge cake and strawberry filling ahead of time. Assemble the cake just before serving.

Q: What is the best way to cut the strawberry shortcake?
A: Use a sharp knife to cut clean slices. Wipe the knife with a damp cloth between cuts to prevent the strawberries from sticking.

Q: Can I use another type of flour for the sponge cake?
A: Yes, you can use pastry flour or cake flour for a more delicate texture.