Japanese Strawberry Shortcake Recipe | Strawberry Sponge Cake

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In 1912, Rinemon Fujii, the founder of Fujiya, first tasted a “shortcake” made of crispy biscuit dough, whipped cream, and strawberries in the United States.

He rearranged it to suit the Japanese palate and launched it in 1922, which is said to have been the beginning of the Japanese version of shortcake.

Japanese strawberry shortcake, made of fluffy sponge cake with plenty of strawberries and whipped cream, is now a staple of Japanese Christmas cakes.

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■ingredients■
[Serves 4]
・Sponge cake
– 3 eggs
– 100g(3.53oz) sugar
– 100g(3.53oz) cake flour
– 20g(0.71oz) butter
– 1 tbsp(15g, 0.53oz) milk

・Decorations
– 40 strawberries
– 800g(28.22oz) whipping cream
– 40g(1.41oz) sugar

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I’ll show you how to make strawberry shortcake, a classic Japanese Christmas cake. Japanese shortcakes are characterized by the use of fluffy sponge cake, whipped cream, and fresh fruit. In a typical Japanese recipe, when making a sponge cake, the yolks and egg whites are not separated. However,

This method is prone to failure if you are not familiar with it. The method I’m introducing this time is not a common method, but it’s hard to fail. The mold I’m using this time can be easily made using newspaper, aluminum foil, and a stapler.

I plan to show you how to make it in a separate video. Preheat the oven to 160℃(320°F). Make a firm meringue. When a stiff, shiny meringue is formed, add the yolks and mix for 3 minutes. The mixer speed up to this process is medium to high speed.

Changing the speed to low and mixing the mixture at a lower speed makes the air bubbles finer and produces a sponge cake that melts in the mouth. Shaking the flour twice prevents lumps from forming when mixing it into the batter. Add the flour in 3 parts. When the first flour is added,

Mix thoroughly with a whisk. Do not overmix when adding flour after the second addition. Mix thoroughly so there are no lumps. Add a small amount of batter to melted butter and milk and mix thoroughly. This will make it easier to mix into the batter.

Mixing the butter into the batter will collapse the air bubbles in the meringue, so mix quickly. Put it in a mold and remove the air. Bake at 160℃(320°F) for 30 minutes. Insert a bamboo skewer to make sure there is no batter attached.

Then, make sure that the surface is not sticky to the touch. Once baked, drop it from a high place. This will eliminate excess steam and prevent the sponge cake from shrinking. Place cake cooler on top and turn upside down to cool. Cut into 1 cm to 1.5 cm thick slices.

I cut it into 1.2cm thick pieces. Cut out the browned part. Whip cream until it forms a soft peak. This is how hard it is. Transfer 1/3 to another bowl. This is used for surface coating and decoration. The remaining 2/3 is used as cream for sandwiching.

Mix the cream for sandwiching until it becomes hard. By sandwiching the stiff cream, the sponge cake and whipped cream will adhere firmly and the cake will not fall apart. Cut and shape the edges of the sponge cake. Spread whipped cream for sandwiches on top of the sponge cake

And place cut strawberries on top. Look closely at the way the strawberries are arranged. Arrange them so that the tips are facing towards the center. Spread whipped cream for sandwiches and place sponge cake on top. Repeat the same thing. Spread whipped cream for coating.

This cake is less difficult to make as there is no need to coat the sides. Be careful not to move the palette knife too much, as the whipped cream will harden. Cut about 1 cm with a warm knife. Using a warm knife will give you a nice finish on the surface.

When cutting, move the blade in small increments. Arrange the strawberries for finishing. Make the whipped cream for the coating a little firmer to make the whipped cream for decoration. Be careful not to make it too hard or it will not be finished neatly. You can eat it immediately after making it,

But I recommend eating it the next day. After a day’s rest, the sponge cake absorbs the excess water from the whipped cream and fruit, creating a melt-in-your-mouth finish. ITADAKIMASU👏 And Merry Christmas🎄 Hmmm!!! It melted away the moment I put it in my mouth! Thank you for watching🙂 Please subscribe to my channel🎥