Fluffy Japanese Strawberry Shortcake (Easy Recipe)

Making a strawberry shortcake entails knowing how to make a sponge cake as well. Chef Martin teaches us how to make the perfectly fluffy sponge cake that will up any baker’s game.

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Ingredients:
3 tbsp milk
3 tbsp unsalted butter, melted
4 pcs eggs, room temperature
1/2 cup sugar
2 tsp honey
1 cup cake flour

Icing and Decor
1-1/2 cups strawberries
1/4 cup sugar
2 cups whipping/heavy cream
1/4 cup powdered sugar
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Hey everyone welcome to essentials where i try to teach you essential baking techniques and recipes today i’m gonna be teaching you something called sponge cake to be applied it turned into a japanese strawberry shortcake before we start always remember to preheat your oven to the desired temperature for this one supposedly 350

For regular ovens but this one is a bit smaller and has a strong fan so you usually adjust by removing around 25 degrees so instead of 350 we’re gonna do 325 degrees fahrenheit and prepare our pan square parchment paper fold it in half hold it into a triangle doesn’t have to be equal

Look for the center and then cut and that should give you a not so perfect circle First step is to have some simmering water put a bowl with two tablespoons of butter melt the butter and then we will add our three tablespoons of fresh milk as much as possible use whole milk and not the low-fat ones set this aside to somewhere warm so it doesn’t solidify

And also it will keep itself lukewarm lock luck warm stop look please end [Laughter] let’s start mixing the batter itself so we will be using four eggs just make sure that your bowl is dry so i’m gonna whisk in sugar now comes the important part over simmering water we are gonna

Mix our eggs with sugar make sure that the water doesn’t doesn’t touch the thin parts of the bowl because you want it to be lock warm you want to mix this until the sugar dissolves completely And we are going to mix this on high for around 8 to 10 minutes After a few minutes of whipping or whisking it’s going to turn into the ribbon stage where in it leaves a trail that doesn’t disappear immediately right at that point i’m going to go with my low speed or four for this mixer let it run for

Around 30 seconds just so we can pop the bigger bubbles then it’s time to fold in our cake flap because i just want to show you what i’m talking about grab a few then make a figure eight see it doesn’t disappear immediately next i’m gonna carefully add my flour

Like this cake flour has been sifted twice so really you want to make sure that i’m not gonna knock a lot of the air out and then the rest of your cake flour if we just add this in one go it would deflate your batter by a lot

Now we will add our milk and butter mixture one thing that i’ve learned is you should have a bit of sacrificial batter so this way i’m already lightening up the liquid mixture since we’re not using any chemical lavenders like baking soda baking powder we are relying entirely

In the air that we whisk into the batter so we have to be careful preserve as much air bubbles as we can fold this in again same motion under scoop under then fold under fold now we just have to put this into the pan so the cake pan that i’m using is around

Eight inches right you’re going to do two love taps one just to knock the air bubbles out right then into the oven it goes Our cake has a few more minutes to go but while waiting we are gonna chop up some straw actually just slice the strawberries [Applause] so the cake is done evenly browned and before we check it we are just going to slam it like two times just once

So we just stop it from shrinking any further let me show you how to check if your cake is done with a toothpick or a cake tester just insert it in the middle of your cake if it comes out clean like this means your cake is fully cooked so this has cooled down

A bit now it’s time to deep end just run it through the sides careful not to cut your cake parchment paper chopping board turn it and hope for the best it still needs to cool down for a few minutes but i’m not gonna remove the parchment paper so that it doesn’t dry

Up super fast while this is happening we will make our whipped cream filling and icing right so the cooling down of the cake the remaining remainder of its cool down time is going to be super quick but so now we’re just going to whip some cream this is specifically heavy cream or

Whipping cream so it has high fat content okay the secret of when it comes to whipping cream especially here well in more tropic areas is to always chill your cream overnight okay so now we are gonna start with low speed for around one minute and then move higher okay

When it starts to thicken up like it’s uh the volume has increased by like a fourth i’m gonna add in the sugar slowly never dump things in one go whenever you need to lighten it up or add or incorporate some more by the way i would recommend that you guys use powdered sugar

Or confectioners sugar our whipped cream has doubled in volume stiff but still spreadable and that’s good enough right so we will set this aside in the fridge while we cut our cake one essential tip for those who like making cakes or want to learn about making cakes round cakes

That are frosted always have like a large flat plate or at least a cake board ready because that’s the one thing that i used to forget all the time like right now i forgot to bring a cake board but we improvise i have this flat thing and i have a bigger plate so

Let me show you gently remove the parchment i’m just gonna here give it a flip there we go flat cake this is called a cake turner by the way now comes the hard part slicing your cake into two equal parts once your knife is in i start turning

The cake don’t rush because when we rush things especially in baking that is when we make those awful mistakes i have some whipped cream put some in the middle it’s okay to overflow Now it’s time for the taste test part of that job it’s super light and it’s super fluffy too but for me this is just perfect especially if you want to break from all that rich chocolatey goodness of moist chocolate cake or the sweetness of your buko pai or pecan pie this would be

One of the go-to’s for me if you’re having like tea time You