Japanese Strawberry Shortcake

Step 1

Gather all the ingredients.

Step 2

Make sure the eggs and butter are at room temperature. Sift the cake flour at least twice.

Step 3

Place the cake pan on top of parchment paper, trace around the pan, and cut out the circle. Grease one side of the parchment paper and both the bottom and sides of the cake pan with butter. Then fit the parchment paper in the cake pan, greased side up. I avoid parchment paper on the sides because sometimes it pulls the batter and affects the final result of the cake.

Step 4

Preheat your oven to 350ºF (180ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). It’s always better to preheat longer, preferably 15-20 minutes extra. Tip: You preheat the oven so that all the surfaces inside your oven (walls, floor, door, and racks) are the desired cooking temperature. This makes for an even temperature throughout the oven and you won’t lose as much heat when you open the door for a few seconds. Depending on your oven, preheating might take 10 to 20 minutes.

Step 5

Prepare a double boiler. If you have never done this before, please see the Notes section below. Turn on the stove’s heat to high and bring the water in the saucepan (Pot A) to a rapid boil. Once boiling, reduce the heat to maintain a steady simmer. Put the 40 g (3 Tbsp) of butter in the small bowl (Bowl #1) and set over the saucepan. Let the butter melt gently.

Step 6

Once the butter is melted, remove the bowl from the saucepan. Then add 30 ml (2 Tbsp) whole milk and whisk to combine. Set aside to keep it around 104ºF (40ºC).

Step 7

In a stand mixer bowl (Bowl #2), add 4 eggs and break the egg yolks and whites with your whisk.

Step 8

Add 120 g (½ cup + 2 Tbsp) sugar and whisk to combine.

Step 9

In a large pot (Pot B), bring about 2 inches of water to 140ºF or 60ºC and maintain the temperature. Then, set the stand mixer bowl (Bowl #2) directly over the pot and whisk constantly so the eggs don’t become scrambled eggs. This method is called a bain-marie (or water bath), where the bowl of food is set directly over a larger container of hot or simmering water. You can also use the double boiler method, where you set the egg mixture bowl (Bowl #2) over Pot B. The bowl doesn’t touch the simmering water of the pot. In both cases, the water tempers the heat to permit gentle, even cooking.

Step 10

Whisk until the temperature of the egg mixture reaches 104ºF (40ºC). Remove Bowl #2 from Pot B and set it up on the stand mixer with the whisk attachment.

Step 11

Whisk on high speed (level 10) until the mixture is fluffy, for about 2 minutes. The batter should be loose yet thick and glossy.

Step 12

When the batter is pale, fluffy, and tripled in volume, reduce the speed to low speed (level 4) for several seconds. Stop the mixer and lift some of the batter with the whisk to check the consistency. If the batter falls off your whisk in a solid line or ribbon on top of the mixture, you’ve reached the “ribbon stage” (see the Notes). Remove the bowl from the stand mixer.

Step 13

Add half of the flour to the bowl. Using the whisk, fold gently but thoroughly. Do this by rotating your bowl slowly while simultaneously moving your whisk in a down-and-over motion.

Step 14

Add the rest of the flour and fold gently to make sure all the flour is incorporated quickly so your mixture doesn’t deflate.

Step 15

With your spatula, take out one scoop of the batter from the bowl and add it to the butter and milk mixture. Tip: If we add the butter and milk mixture into the entire cake batter, the fat in the butter will deflate the batter.

Step 16

Incorporate the butter and milk mixture into a small amount of the batter first before adding it to the entire cake batter.

Step 17

Add the mixture back into the cake batter by pouring it over a silicone spatula. This prevents the mixture from deflating the batter and helps disperse the mixture. Gently fold until incorporated. When you lift the spatula, the batter should fall like a ribbon.

Step 18

Pour the batter into the center of the cake pan, from right above the cake pan. You want to avoid introducing extra air into the batter at this point. Collect the leftover batter in the bowl and pour it around the edges of the cake pan, not the center.

Step 19

Firmly tap the cake pan on the counter to release air bubbles in the batter.

Step 20

In the preheated oven, bake at 350ºF (180ºC) for 20-25 minutes. Check if the sponge cake is done by inserting a skewer in the middle; if it comes out clean, the cake is ready. While the cake is baking, start preparations for the cake assembly (see below).

Step 21

As soon as you take out the cake pan from the oven, drop it on the counter to “shock” the cake so it stops shrinking. Separate the cake from the pan by running a sharp knife or offset spatula around the sides.

Step 22

Take the cake out of the pan by placing the wire rack on top and flipping it over.

Step 23

Immediately remove the parchment paper.

Step 24

Place another wire rack on top and flip it back over. The top of the cake is now facing up.

Step 25

Cover the cake with a damp towel until cooled (to keep moisture in the cake). Make sure the towel is thin (not heavy) and wring the water out well so that the towel is damp, not wet. I use IKEA’s thin dish towel. If you keep the sponge cake for later use, wrap it with plastic wrap and keep it in the fridge (see Notes).

Step 26

Divide the strawberries into 2 groups, for decoration and for filling. Keep the beautiful, same-sized strawberries for the decoration. Remove the husk and clean the strawberries with a damp paper towel (do not wash, as we don’t want the strawberries to be moist and become moldy). Slice off the core for all the strawberries.

Step 27

For the strawberries that we will use for the decoration, cut them in half lengthwise. For the strawberries that we will use for filling, slice them lengthwise into ¼-inch (5 mm) slices.

Step 28

To make the syrup, combine water, sugar, and liquor (optional) in a small bowl (Bowl #3). Microwave for 1 minute to dissolve the sugar.

Step 29

Prepare an ice bath by placing ice cubes and water in a large bowl (Bowl #4). Place a clean and dry mixing bowl (Bowl #2) in the ice bath and add heavy whipping cream and sugar to keep it cold.

Step 30

Transfer the mixing bowl to the stand mixer and whisk on high speed. The cream will become thicker and smooth. When you lift the whisk out of the cream while it’s still liquid, and the cream holds its shape as it drops, it’s ready. Remove the bowl from the stand mixer and put it back in the ice bath.

Step 31

With a serrated knife, slice the middle of the cooled cake horizontally into half. Now you have 2 layers (top and bottom).

Step 32

Place the bottom of the cake on the cake circle. Brush the syrup on the top and sides of the bottom layer. This will help the sponge cake stay moist.

Step 33

Using a hand whisk, whisk only the cream at one spot by the edge of the bowl instead of whisking the entire bowl of cream. We will be making whipped cream as we need it. With this approach, we can also control the stiffness of the whipped cream.

Step 34

When the cream reaches “soft peaks,” transfer it to the top of the bottom cake layer. Soft peaks mean when you lift the whisk, the cream will hold its shape, but the top peaks will be soft and, after a second or two, will fall back on themselves.

Step 35

Spread the whipped cream evenly. If you don’t have enough whipped cream, whip more and add it onto the cake.

Step 36

Place the sliced strawberries on top of the whipped cream as you see in the pictures. Keep the center area open by not covering it with strawberries. This will make it easier to cut the cake into slices.

Step 37

Whip the cream again at the edge of the bowl.

Step 38

Transfer the whipped cream to the top of the strawberry layer. Spread just enough cream to cover the strawberries; do not add too much.

Step 39

Place the top layer of the sponge cake over the bottom layer. Brush the syrup on the top and sides of the sponge cake.

Step 40

Whip more cream and place it on top of the cake.

Step 41

Place the tip of the offset spatula in the center of the cake at a 30-degree angle and turn the cake turntable toward you to create a smooth top. Lightly coat the sides of the cake with a thin layer of whipped cream.

Step 42

Now add more cream to the sides, little by little. Place the offset spatula at a 90-degree angle and push the turntable away from you.

Step 43

Remove the excess cream from the cake and put it back into the bowl.

Step 44

For a basic decoration, I use a Wilton 2A decorating tip. Put the tip in the piping bag and cut off the tip so the metal will show from the bag. Fold the top half of the bag outward as you see in the picture (over your hands).

Step 45

Whip the cream to “stiff peaks.” When you lift the whisk, the peaks will hold firm. Put the cream into the piping bag. Once you fill the bag halfway, lift up the top half of the bag and push the cream down toward the tip.

Step 46

Squeeze the piping bag to test to make sure the cream comes out smoothly. When you’re ready, hold the piping bag at a 90-degree angle and squeeze about a 1-inch-wide ring of whipped cream around the top edge of the cake. This will be the base for the strawberries.

Step 47

Decorate and place the strawberries cut-side down on top of the whipped cream. Then squeeze small dollops of whipped cream between and around all the strawberries. Place the blueberries between the whipped cream dollops. Place the small mint leaves as desired to add color.

Step 48

I recommend putting the cake on a cake stand with a dome or in a cake box to keep the cake shape while preventing it from drying. Keep the cake in the refrigerator and enjoy it within 2 days.