I’m one of the numerous persons who slobber when I see strawberry shortcake in a Japanese anime. Dreaming of eating it is good, but why not trying it for real? Better, right? 🙂
The origin of the strawberry shortcake comes from UK, and has been adapted in several countries like in USA, France, and Japan. The Japanese one differs from the cake base and the topping that is a bit lighter than the French one.
After several trials, I adapted my own recipe it to make it easier, without removing the essentials, and to make good Japanese strawberry shortcake without asking too many technical and specific utensils.
Recipe for 4-6 persons with a pastry mold of 16cm diameter
30g of butter
90g of flour (preferably a special flour for cakes)
90g of sugar
Strawberries (about 250g)
200ml of special cream for whipping cream
140g of sugar
1. Take out the eggs from the fridge to let them take the room temperature. Melt down the butter in a pan and remove from the fire.
2. Heat up water in a large pan before placing a glass bowl in the center. Check often that the water is boiling slowly. Whisk the eggs with an electric whisk slowly and add a little bit of the sugar.
3. Speed up the whisk when the preparation starts to be whiter and add the sugar in 3 or 4 times.
4. Reduce the speed and continue to whisk until the preparation has quadrupled in volume and take out the bowl from the boiling water. Let it cool down.
5. Prepare the syrup by melting about 2 tablespoons of sugar in 0.5dl of water on the fire. Wash the strawberries and remove the tails. Keep the most beautiful ones for the decoration.
6. When the preparation has cooled down, add the flour slowly by sieving it in several times. Mix slowly with a spatula until all the flour is distributed in all the preparation.
7. Add the melted butter slowly and mix again gently.
8. Pour the preparation in the pastry mold after having greased it with butter. Bake the cake for 20 minutes at 180°C (thermostat 6).
9. Start to cut the strawberries into thick slices during the baking time.
10. When the cake is ready, take it out from the oven and let drop the pastry mold from about 10cm in a way to remove the air.
11. Turn over the cake on a plate before turning it again to have it in the good way. And wait for it to cool down.
12. Put some ice cubes in a big bowl and place another bowl in it to whisk the whipped cream with the sugar until the Chantilly is ready. Make it the stiffer possible.
13. Cut the cake in half or in thrice if the height allows it. Apply the syrup with a brush on both inner sides before spreading some Chantilly on the bottom part.
14. Place the strawberries slices before covering again with Chantilly. Cover with the top part of the cake.
15. Cover the cake with the Chantilly. Start with a little coat and let it at the fridge before starting again to cover the whole cake.
16. Finish the decoration with the rest of the Chantilly in a piping bag, and the beautiful strawberries.
17. Keep it at the fridge for about 1 hour and then, you can eat! ^^
The pastry mold
The best size is 16cm of diameter. I usually prefer to use the ones with a hinge on the side so it is way easier to remove the cake! But if don’t have one, I recommend to highly greasing the pastry mold, or to use a greaseproof paper.
Why making my own Chantilly instead of buying a whipped cream can?
Let’s face it, homemade stuffs are way better than industrial ones. Making Chantilly is so easy and fast when you have the good cream. Read well and check if you can make a whipped cream with the one you are buying. You can of course use a can, but the result with the topping will be variable. The Chantilly in can is not enough thick to stay still on the cake and will quickly end liquid.
Why not covering the cake in one step instead of two?
The first coat aims to make a base. It is ok if it’s not pretty because it will be covered by the second coat. In that way you will be able to make a smooth look to your cake.
This recipe can be read also on Yeonnities