Japanese strawberry shortcake is a very classic recipe made with vanilla sponge cake and whipped cream. Also, you can arrange the shortcake as you like. You can change the fillings and the cream.
For this time, I blended strawberry puree into the whipped cream. The puree gives not only a tart flavor, but also the strawberry pink color that makes my cake so pretty!
For the sponge cake, you can find the detailed recipe from here. >> Japanese Strawberry Shortcake.
You can also find my Japanese shortcake online course from here. >> Japanese Shortcake course
Preheat the oven to 180°C/350°F. Line the 18 cm-7 inch cake tin with baking paper. Shift the flour twice. Melt the butter and milk together.
Mix the eggs and sugar in a bowl over a double boiler, make them warm to 30-35°C. (85-95°F)
Whisk the egg and sugar with an electric mixer until it gets thick.
Add the flour and mix gently. Then add the melted butter and milk, mix them from bottom to the top.
Pour into the prepared tin and bake it in the preheated oven at 180°C/350°F for 25-30 min.
For the syrup, mix water and sugar in a medium saucepan and bring it to the boil. Let it cool.
Whisk whipping cream and sugar until slightly thickened. Then divide the cream into two bowls. Add the strawberry puree to only one bowl, mix to combine.
Slice the sponge cake into 2 equal layers. Slice the strawberries.
Place one sponge layer onto a plate and brush with the syrup.
Spread the original whipped cream and arrange the sliced strawberries on it. Spread the cream again on the strawberries to cover them.
Place the other sponge layer and brush with the syrup again.
Frost the sides and top of the cake with the strawberry whipped cream.
Decorate with the remaining strawberry whipped cream and strawberries.
If you can’t find strawberry puree, you can use strawberry jam. But jam is usually sweeter than puree so you don’t need to add sugar when you whip the whipping cream. So, please adjust for sweetness.