DIY Japanese Strawberry Shortcake

This will be my last cake covered with icing or any form of ganache. Boring I know but I need to go on diet!

You wouldn't believe me how much effort I invested in just to buy this strawberries. Strawberries are cheap at Tesco but they look mushy. The one at M&S were too small for my liking. I walked all the way to Lidl and they were none there. Good thing I found them at CoOp. Who would expect it will be tough to buy strawberries when they are in season! Anyway, here is the basic rules for all out there: never ever bake when you don't have all ingredients on hand.

It's hard not to love this cake. The sweet juicy strawberries goes very well with the sponge cake and the cream. The best thing about this cake is that it is so easy to bake, and assemble eventhough it was my first time covering my cake with stabilised whipped cream (you see I do have the tendency to screw up with things I do on first attempt). The cream making process is similar to the normal whipped cream icing except that this one requires you to add the melted gelatine into the whipped cream. The idea is to avoid getting a watery based cream later part.

This is normally a short cake. You normally get a two layer cake sandwiched with freshly whipped cream and strawberries. I've decided to bake this in 4 x 6.5" pie pan instead just so I get a balance layer of cake and icing with strawberries. You can bake this in 2 x 8" pan instead.

Here is the simple guide for Japanese Strawberry Shortcake:

For the cake
4 large free range egg whites
4 large free range egg yolks
120g fine granulated sugar (beat the granulated sugar with blender)
3 tbsp milk
1 tsp vanilla extract
100g self raising flour
20g corn flour
25g butter
  1. Preheat oven to 170 degree
  2. Beat egg whites with fine granulated sugar until stiff and glossy
  3. Add egg yolk. Whisk till incorporated (low speed)
  4. Fold in milk, vanilla extract, self raising flour, and corn flour.
  5. Finally fold in the milk till you get a glossy batter
  6. Bake for 15 to 20 minutes or till cook
 For the stabilised whipped cream
2 tsp gelatine
4 tbsp water
500g double cream
60g icing sugar
1.5 tsp vanilla extract
  1. Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water. Place the saucepan over low heat and stir constantly with a spoon just until the gelatin dissolves. Cool to room temperature. 
  2. In mixing bowl, whisk double cream, icing sugar and vanilla extract until thicken.
  3. Add the cool gelatin into the mixture. Beat the mixture on high speed till stiff.
  4. Place them in the refrigerator. Only remove them when you want to assemble the cake 

Assembling the cake
  1. Assemble the cake by spreading a thin layer of off cream on the first layer of cake. 
  2. Add the sliced strawberries (I've used about 300 - 350g) on top of the cream. 
  3. Spread a layer on second layer of cake. 
  4. Sandwich the first layer with the second layer (the cream side facing the strawberries). 
  5. Repeat step 1 and 2 for the top layer of second cake.
  6. Repeat step 1, 2 and 3 for all layers

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