Strawberry Shortcake

A.k.a. Japanese Strawberry Shortcake. It’s simply happiness!

Light and airy whipped cream frosting over fluffy vanilla cake made with fresh vanilla bean. Juicy strawberries bring just enough acidity balancing overall sweetness! The color contrast of red on white is very wintery yet festive, making this cake a popular celebratory cake, especially during Christmas in Asia!

 I have always loved cake with fresh whipped cream frosting more than buttercream frosting. It is harder to make and preserve but freshness and ice cream-like texture just make whipped cream that much more irresistible!

Size: 2-layer 6” cake

Servings: 6

Ingredients:

½ cup cake flour (65g)

¼ tsp baking powder

2 ½ tbsp vegetable oil

For Egg Yolk Mixture:

3 yolks

¼ cup sugar

1/8 tsp salt

1 tbsp water

1 tsp honey (or corn syrup)

½ fresh vanilla bean (or ¼ tsp vanilla bean paste or vanilla extract)

For Egg White:

3 egg white

2 tbsp sugar

Cake Syrup:

1 tbsp sugar

4 tbsp hot water

Whipped Cream Frosting:

2 cups heavy whipping cream

6 tbsp powdered sugar

Strawberries – washed and padded dry completely. Sliced some for inner cake layer

Instructions:

Cake

1.     Preheat oven to 350°F /175°C. Line the bottom of two 6” round cake pans with parchment paper.  (I also sprayed the pan with oil)

2.     Using an electric mixer, beat together egg yolks, ¼ cup of sugar, honey, salt, vanilla, honey, and water on high speed until batter thickens, turns pale yellow, and reaches ribbon stage. (Batter falling in ribbon-like trail when lifting the whisk). Set aside.

3.     In a new bowl, beat the egg whites on medium speed until foamy. Add 2 tbsp sugar in three equal parts. Keep beating on high speed until reaching stiff peak.

4.     Gently fold in ½ of the egg white meringue to the egg yolk mixture to get an airy, even texture.

5.     In three equal parts, sift the flour and baking powder in the batter, keep folding gently each time until smooth.

6.     Mix 2 tbsp of the batter with the oil until fully combined. Gently fold this oil mixture back in the main batter.

7.     Pour the batter evenly into two  6” pans. Bang the pan several times on hard counter surface to release air bubbles.

8.     Bake at 350 degrees F for about 18 to 22 minutes, or until toothpick inserted and comes out clean.

9.     Cool the cakes on a rack with pans and parchment papers removed.

Left: Stiff peak egg white for cake batter.

Right: Medium peak whipped cream for frosting.

Whipped Cream Frosting

Whip the cold heavy cream and powdered sugar in a cold bowl on medium speed until smooth texture and stiff peak forms. Observe it carefully to avoid over-whipping for it will curdle and becomes grainy. (I tend to stop the electric mixer when I see medium peak, and continue whipping by hand, just so I don’t over beat it. I also beat my cream over another smaller bowl with ice to keep it cold throughout the process).  Store the whipped cream in refrigerator until ready to use.

Assemble the Cake

1.     Make the cake syrup by dissolving sugar in hot water.

2.     Brush the syrup over both cake layers

3.     Start by placing a dollop of whipped cream on a cake layer, spread it evenly with a spatula.

4.     Lay strawberry slices over the cream. Cover the strawberries with more cream, followed by the top layer of cake.

5.     Begin to crumb coat the cake with cream. Refrigerate the cake for 20-30 minutes.

6.     Frost the side and top of the cake with chilled whipped cream. Decorate as desired. I used whole strawberries for cake top. Refrigerate for at least 1-2 hour before serving.

7.     Sprinkle with powder sugar before serving to create snowy effect.