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Japanese Strawberry Shortcake Parfait

15/07/2022

This is a Japanese strawberry shortcake with a little bit of a twist, which is called Parfait style.
The composition of the dessert is the same as the original Japanese shortcake, but instead of frosting it with cream, we arrange the cake in small glasses. It’s easier to make and easier to bring somewhere so it makes a perfect gift. On top of that, it’s just so pretty.

Recipes

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Japanese Strawberry Shortcake Parfait

Servings 4

Ingredients

Japanese sponge cake (28cm/11inch square baking tray)

  • 3 eggs
  • 90 g caster sugar
  • 80 g cake flour
  • 1 tbsp unsalted butter
  • 1 tbsp milk
  • 1/2 tsp honey

Whipped cream

  • 1 cup whipping cream
  • 1.5 tbsp caster sugar

Stewed strawberries

  • 1 cup fresh strawberries
  • 2-3 tbsp sugar
  • 1 tbsp lemon juice

For filling and garnish

  • fresh strawberries, your favorite fruits

Instructions

Japanese sponge cake

  1. Line the baking tray with baking paper. Preheat the oven at 190°C/375°F. Sift the cake flour onto another piece of paper, set aside. Put the unsalted butter, milk and honey into a microwave-safe bowl, warm it up to melt completely. 

  2. Put the egg and sugar in a bowl. Prepare the hot water in a pot and place the bowl over it, warm the egg until it becomes tepid.

  3. Transfer the warmed egg into a mixing bowl, then whip it up with a whisk attachment at the highest speed for about 5 min. Then turn to the lower setting, whisk the batter for another 2 min. Lift the whisk and use it to draw a line in the batter. If the line doesn’t fade away, it's done.

  4. Add the sifted cake flour to the egg mixture little by little, mix with the rubber spatula from bottom to top.

  5. Add some cake batter into the butter, milk and honey mixture, mix it, then add it to the cake batter, mix from bottom to top. Be careful to mix quickly and as little as possible.

  6. Once the batter is well combined, stop mixing and spread it into the baking tray. Bake in the preheated oven for about 12 minutes. Touch the surface gently, if you feel a little resistance, it’s done. Transfer the sponge cake onto a rack immediately then place another baking paper onto the sponge cake. Let it cool at room temperature.

Whipped cream

  1. Put the whipping cream and sugar into a mixing bowl, whip it up until medium stiff peaks. Keep in the fridge before using.

Stewed strawberries

  1. Place roughly cut strawberries, sugar and lemon juice in a small saucepan on medium heat. Stir occasionally and cook for a few minutes or until the sugar is dissolved and the berries are not too watery. Then let it cool.

Assembly

  1. Stick the sliced strawberries on the inside of the glass. Then put the whipped cream in it. First, spread on the sides of the glass to fill in the gaps of strawberries then spread a thin layer of the cream on the bottom too. The amount of cream is totally up to you. 

  2. Cut the sponge cake to fit to your glass and place it at the bottom of the cream. Continue to layer the cake, cream and stewed strawberries. You don’t need to fill the glass to the top. Feel free to decide how to create a finished top. Let it rest in the fridge for about one hour to set and your desserts are ready to dig in.

Helpful Tips

My strawberries were a little sour, so I added sugar and cooked them for the filling, but you can use fresh strawberries when they are in season and sweet. Of course you can make this dessert with your favorite fruits, not only strawberries. Layers can also be increased to fit to your glasses. There are no detailed rules, so just enjoy it to your liking!