# Japanese Strawberry Shortcake · drivemehungry.com

Japanese Strawberry Shortcake · drivemehungry.com takes 55 min (35 min prep, 20 min cooking) and serves 6.

Recipe by drivemehungry.com · original: https://drivemehungry.com/japanese-strawberry-shortcake/  
Cuisine: Japanese · Dish: Desserts & baking  
On Meez: https://meezenplace.app/recipes/japanese-strawberry-shortcake-japanese-christmas-cake-recipe (with step-by-step Cook Mode)

Japanese strawberry shortcake, aka Japanese Christmas cake, is made of soft layers of sponge cake, fresh strawberries & fresh whipped cream!

## Ingredients (serves 6)

- 8 oz strawberries (washed and dried)
- ¼ teaspoon baking powder
- 0.1 teaspoon salt ((0.5 g))
- 2½ tablespoons avocado oil ((31g) substitute with neutral vegetable oil)
- 1 tablespoon water ((12g))
- 1 teaspoon corn syrup ((6g) substitute with honey)
- ¼ teaspoon vanilla bean paste or vanilla extract
- 2 cups heavy whipping cream ( - should be cold)
- 3 tablespoons sugar
- ⅓ cup hot water
- ½ cup cake flour ((65g) sifted)
- ¼ cup white sugar ((44g) for egg yolks)
- 2½ tablespoons white sugar ((37g) for egg whites)
- 3 large eggs (whites and yolks separated)
- 6 to 8 Tablespoons powdered sugar ( - add more or less depending on taste)

## Steps

1. Preheat oven to 350 degrees F
2. In a medium bowl, add together egg yolks, ¼ cup of sugar, salt, corn syrup, vanilla, and water
3. Beat on high with a stand mixer or hand mixer until fluffy and pale yellow with ribbons form when lifting the whisk
4. Set aside
5. In a large bowl, add the egg whites and beat on high until it starts to get foamy
6. Start adding the 2½ tablespoons of sugar in three equal parts, beating each time to incorporate
7. Beat the egg whites on high until firm peaks form, so that when lifting the whisk from the bowl, the meringue holds its shape while the tip drops slightly
8. Add ½ of the egg white meringue to the egg yolk mixture and gently fold it in until it's mostly mixed in and light and airy
9. Sift the flour and baking powder into the yolk and meringue mixture in three equal parts, gently folding after each addition
10. Take out 2 tablespoons of the combined batter and mix this with the oil until it's no longer separated
11. Gently fold the oil mixture into the batter
12. Add the remaining half of the egg white meringue by gently folding it in
13. Pour the batter into a round cake pan lined with parchment paper, using one 8 inch pan or two 6 inch pans
14. Bang the pan twice on a flat surface to remove large air bubbles
15. Bake at 350 degrees F until golden brown and a toothpick inserted in the center comes out clean, about 15 minutes for two 6 inch pans or 23 to 25 minutes for one 8 inch pan
16. Remove the cake from the pan and remove the parchment paper
17. Let it cool on a cooling rack
18. Add the cold heavy cream and powdered sugar into a large mixing bowl and beat on medium speed until you get medium peaks, watching carefully and stopping before it becomes grainy
19. Slice the cake into even layers
20. Make the sugar syrup by dissolving the sugar in the hot water
21. Brush on even amounts of the sugar syrup onto all the layers, including the top layer
22. Cut half of the strawberries into thick slices for the inner layer, and leave the other half whole to decorate the top of the cake
23. Apply a layer of cream to the cake sheet and then top it with sliced strawberries
24. Add another layer of cream on top of the strawberries, followed by another layer of cake, repeating as necessary
25. Frost the top and sides of the cake with whipped cream and decorate as desired
26. Place whole strawberries on top of the cake, sprinkled with powdered sugar
27. Serve immediately

## Good to know

### Storing it

Store assembled cake in an airtight container in the fridge for up to 2 days; the whipped cream and fresh strawberries won't hold up well beyond that or in the freezer.