Strawberry Shortcake is a very popular cake in Japan. It is a layered sponge cake with whipped cream filling and fresh strawberries – it is light, fluffy and delicious!!!
– Sugar 125g
– Eggs 180g
– Glucose (substitution: light corn syrup or golden syrup) 17g
– Flour (sifted) 120g
– Milk 50g
– Butter (melted) 35g
– Vanilla Extract 2 tsp
– Sugar 60g
– Heavy Cream 600g
– Sugar 100g
– Water 100g
– Kirsch 20g
*Topping & Glaze*
– Fresh Strawberries (washed and stemmed)
– Apricot Glaze (or use honey)
1. Preheat the oven to 175 degrees Celsius.
2. Grease a round cake pan or place a sheet of parchment paper on the bottom and sides of the cake pan. Set aside.
3. Wash the strawberries and remove the stems. Drain well and dry with clean dish towels.
4. Make the syrup. Put sugar and water in a saucepan and dissolve slowly over a low heat. Allow to simmer till it thickens slightly. Add the Kirsch and mix it well. Transfer to a bowl and set aside.
1. Combine eggs, sugar and glucose in a large bowl. Mix until fluffy (or mix with a whisk over a hot water bath).
2. Add the sifted flour and gently mix the batter until fully incorporated.
3. Add milk, melted butter and vanilla extract. Mix.
4. Pour the batter into the cake pan and bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. While cake is baking, prepare frosting by mixing sugar and cream. Beat with a whisk until stiff peaks form. Use an electric mixer / stand mixer for more convenient.
6. Place the cake on a wire rack to cool.
7. Trim off the rounded top of the cake to make level then cut into 2 equal layers.
8. Place the 1st layer of the cake on a cake plate or turntable. Brush the top with a generous amount of syrup. Put an even layer of whipped cream / frosting and top with sliced strawberries and cover it with frosting. Carefully put the 2nd cake layer on top and repeat the process.
9. Neatly cover the whole cake with frosting using a spatula.