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Japanese Strawberry Shortcake Recipe

Japanese Strawberry Shortcake Recipe
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★★★★★

4.9 from 16 reviews

Japanese strawberry shortcake, also known as Japanese Christmas cake or Kurisumasu Keki, is a delightful dessert made with soft and fluffy sponge cake layers, sweetened whipped cream, and juicy fresh strawberries.

Ingredients

Scale

Sponge Cake:

  • 140 g eggs, room temperature (approximately 2.50 whole extra-large chicken eggs)
  • ⅓ cup (70 g) granulated sugar
  • 2 teaspoons (14 g) honey
  • ½ cup (60 g) all-purpose flour
  • 1 ½ tablespoons (14 g) cornstarch
  • ½ tablespoon (8 g) unsalted butter
  • 2 ½ teaspoons (13 g) whole milk
  • ¼ teaspoon vanilla extract

Sugar Syrup:

  • ⅕ cup (50 ml) water
  • 1 tablespoon (15 g) granulated sugar
  • 1 teaspoon vanilla extract

Fresh Whipped Cream:

  • 1 ⅔ cups + 4 tablespoons (450 g) cold heavy cream, 30% fat
  • 6 ½ tablespoons (50 g) icing sugar

Filling and Decoration:

  • 12.5 oz. (350 g) fresh strawberries

Instructions

  1. To make the sponge cake: Preheat the oven to 330°F (165°C) and prepare the cake pan. Sift flour and cornstarch, melt butter and milk, mix egg mixture, combine dry ingredients, and bake the cake.
  2. To make the sugar syrup: Boil water and sugar, then add vanilla extract and cool the syrup.
  3. To make the fresh whipped cream: Whisk heavy cream with icing sugar until stiff peaks form.
  4. To assemble the cake: Slice the cake, soak with syrup, layer with cream and strawberries, and decorate with cream and strawberries. Refrigerate before serving.

Notes

  • Use a kitchen scale for accurate measurements.
  • Sift dry ingredients twice for a smooth batter.
  • Cream consistency is crucial for layering the cake.

Nutrition

Keywords: Japanese strawberry shortcake, Christmas cake, Kurisumasu Keki, sponge cake, whipped cream, strawberries

Find it online: https://mbeams.com/japanese-strawberry-shortcake-recipe/