Japanese Strawberry Shortcake

Prep Time:

1h 30m

Bake/Cook Time:

30m - 32m

Yield:

1, 8 or 9-inch cake

Already a strawberry shortcake fan? Then this is a must-try dessert. Japanese Strawberry Shortcake is a popular dessert in Japan, especially for celebrations and special occasions. It's a bit different from the typical American version of strawberry shortcake. This dessert features a light, airy sponge cake that's delicately flavored with a touch of vanilla. In contrast to the biscuit or scone-like base of an American strawberry shortcake, this sponge cake is more similar to a chiffon or genoise cake and is very tender and moist. This type of cake is also favored in many European countries, where it is often named “Sunday Cake.”

Between the layers of this fluffy cake, you'll find a generous spread of fresh whipped cream and slices of ripe, juicy strawberries. This shortcake is assembled as a layered cake, with one or two layers of strawberries and cream in between the sponge cake, and more cream and strawberries on top. The finished cake is a combination of the soft, moist sponge, the creamy, light whipped cream, and the sweet, slightly tart strawberries. The overall taste is fresh and not overly sweet, embodying the simplicity and subtlety often associated with Japanese desserts. The visual appeal of the bright red strawberries against the white cream and light sponge also makes this cake a centerpiece-worthy dessert.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Shortcake

3/4 cup + 1 tablespoon (98g) all-purpose flour*
1 1/2 teaspoon baking powder
4 large eggs
3 tablespoons (37g) + 3 tablespoons (37g) Dixie Crystals Extra Fine Granulated Sugar
1/8 teaspoon salt
2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/2 cup (25g) sliced almonds

Moistening Syrup

1/2 cup (100g) Dixie Crystals Extra Fine Granulated Sugar
1/3 cup + 1 tablespoon (95g) water
1/4 cup (60g) liqueur such as Amaretto, Kirsch, or pureed ripe/ frozen strawberries

Filling

1 pound strawberries
3 cups heavy or whipping cream
1/4 cup + 1 tablespoon (62g) Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Butter and flour an 8 or 9-inch round baking pan, cut a piece of parchment paper and line bottom of pan and set aside. Sift together flour and baking powder. Set aside.
Separate eggs, making sure that no egg yolk enters egg whites. Egg whites do not whip when traces of yolk are present.
In bowl whip egg yolks for a minute. Add first listed 3 tablespoons sugar and whip for 30 seconds. Any sugar crystals that are stuck to sides need to be quickly scraped into mixture. Continue whipping until mixture is light in color and makes very thick ribbons, about 10 minutes. Add salt and vanilla extract, mix briefly, and set aside.
In separate bowl, whip egg whites, second listed 3 tablespoons sugar, and cream of tartar on medium speed to soft-medium peaks (not very stiff and dry). Using a spatula, fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent mixture from collapsing.
Add half of flour and gently fold until incorporated. Add remaining flour and combine, ensuring a light mixture. Scrape in pan and place in oven.
Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 30 minutes. Turn upside down on a kitchen towel or parchment paper. While oven is still hot scatter almonds on a cookie sheet and place in oven until lightly golden, about 5-8 minutes. Do not walk away from the oven as almonds go from blond to burnt in a very short period of time.
Prepare moistening syrup by bringing to a boil water and sugar. Once boiling, remove from heat and cool. Once cold, add liqueur or strawberry puree.
Wash, dry, and remove stems from strawberries. Cut in half, or if large, in quarters. Set aside.
Cut cake horizontally in half and place one layer on a serving platter.
Spoon or brush half of moistening syrup onto cake.
In a cold bowl whip cream, sugar and vanilla to firm but not very stiff peaks as volume decreases when whipped too stiff.
Spread a generous layer of whipped cream onto cake.
Press at least half of strawberries into cream. Cover berries with a thin coat of cream to make the surface level.
Cover with remaining cake layer and moisten it with remaining syrup.
Frost cake. Using a large French pastry tip fitted in a pastry bag pipe rosettes onto edge of cake.
Decorate center with remaining strawberries and sprinkle with powdered sugar.