Japanese Strawberry Shortcake

Gather all the ingredients, weighing them with a kitchen scale if possible. If using cup measurements, fluff the flour, sprinkle it into the measuring cup, and level it off.

Make sure the eggs and butter are at room temperature.

Sift the cake flour at least twice.

Trace an 8-inch (20-cm) cake pan onto parchment paper and cut out 1 circle.

Grease one side of the parchment paper and both the bottom and sides of the cake pan with 1 Tbsp butter.

Fit the parchment paper in the cake pan, greased side up.

Preheat your oven to 350ºF (180ºC), reducing by 25ºF (15ºC) for a convection oven, preheating for at least 15-20 minutes extra.

Prepare a double boiler: bring the water in the saucepan (Pot A) to a rapid boil, then reduce heat to a steady simmer.

Put 3 Tbsp unsalted butter in the small bowl (Bowl #1), set over the saucepan, and let the butter melt gently.

Once the butter is melted, remove the bowl from the saucepan, add 2 Tbsp whole milk, and whisk to combine.

Set the mixture aside to keep it around 104ºF (40ºC).

In a stand mixer bowl (Bowl #2), add 4 large eggs and break the egg yolks and whites with your whisk.

Add ½ cup + 2 Tbsp sugar and whisk to combine.

In a large pot (Pot B), bring about 2 inches of water to 140ºF (60ºC) and maintain the temperature.

Set the stand mixer bowl (Bowl #2) over the pot (bain-marie or double boiler method) and whisk constantly so the eggs don't scramble.

Whisk until the temperature of the egg mixture reaches 104ºF (40ºC).

Remove Bowl #2 from Pot B and set it up on the stand mixer with the whisk attachment.

Whisk on high speed (Speed 10) until the mixture is fluffy and loose yet thick and glossy.

When the batter is pale, fluffy, and tripled in volume, reduce the speed to low (Speed 4) for several seconds.

Stop the mixer and lift some batter with the whisk to check for the ribbon stage consistency.

Remove the bowl from the stand mixer.

Add half of the 1 cup cake flour to the bowl and fold gently but thoroughly using the whisk, rotating the bowl while moving the whisk in a down-and-over motion.

Add the rest of the flour and fold gently to incorporate quickly so the mixture doesn't deflate.

With a spatula, take out one scoop of the batter and add it to the butter and milk mixture.

Incorporate the butter and milk mixture into the small amount of batter first.

Add the mixture back into the cake batter by pouring it over a silicone spatula and gently fold until incorporated, until the batter falls like a ribbon.

Pour the batter into the center of the cake pan from right above the pan, avoiding introducing extra air.

Collect the leftover batter and pour it around the edges of the cake pan.

Firmly tap the cake pan on the counter to release air bubbles in the batter.

Bake in the preheated oven at 350ºF (180ºC), checking doneness with a skewer inserted in the middle; it's ready when it comes out clean.

As soon as you take out the cake pan from the oven, drop it on the counter to "shock" the cake so it stops shrinking.

Separate the cake from the pan by running a sharp knife or offset spatula around the sides.

Take the cake out of the pan by placing a wire rack on top and flipping the cake over onto the rack.

Immediately remove the parchment paper.

Place another wire rack on top and flip it back over so the top of the cake faces up.

Cover the cake with a damp towel until cooled to keep moisture in the cake.

While the cake is baking, divide 1 lb strawberries into 2 groups: one for decoration and one for filling.

Remove the husk and clean the strawberries with a damp paper towel (do not wash).

Slice off the core for all the strawberries.

Cut the strawberries for decoration in half lengthwise.

Slice the strawberries for filling lengthwise into ¼-inch (5 mm) slices.

To make the syrup, combine 2 Tbsp water, 3 Tbsp sugar, and 1 Tbsp liquor (optional) in a small bowl (Bowl #3).

Microwave the syrup mixture for 1 minute to dissolve the sugar.

While the cake is cooling, prepare an ice bath by placing ice cubes and water in a large bowl (Bowl #4).

Place a clean, dry mixing bowl (Bowl #2) in the ice bath, add 2 cups heavy cream and 3 Tbsp sugar, and keep it cold for 10-15 minutes.

Transfer the mixing bowl to the stand mixer and whisk on low speed for 1 minute.

Increase to medium speed and whisk for 1-2 minutes, until the cream thickens slightly and faint lines remain on the surface.

Increase to medium-high speed and whisk for about 30 seconds until the cream reaches soft peaks, then stop the mixer.

With a serrated knife, slice the cooled cake horizontally into half to make 2 layers.

Place the bottom layer of the cake on the cake circle and brush the syrup on the top and sides.

Using a hand whisk, whisk only the cream at one spot by the edge of the bowl instead of whisking the entire bowl.

When the cream at the edge of the bowl reaches medium peaks, transfer it to the top of the bottom cake layer.

Spread the whipped cream evenly, whipping more if needed.

Place the sliced strawberries on top of the whipped cream, keeping the center area open.

Whip the cream again at the edge of the bowl.

Transfer the whipped cream to the top of the strawberry layer and spread just enough to cover the strawberries.

Place the top layer of the sponge cake over the bottom layer.

Brush the syrup on the top and sides of the sponge cake.

Whip more cream and place it on top of the cake.

Place the tip of the offset spatula in the center of the cake at a 30-degree angle and turn the turntable to create a smooth top.

Lightly coat the sides of the cake with a thin layer of whipped cream.

Add more cream to the sides little by little, placing the offset spatula at a 90-degree angle and pushing the turntable away from you.

Remove the excess cream from the cake and put it back into the bowl.

Put a Wilton 2A decorating tip in the piping bag and cut off the tip so the metal shows.

Fold the top half of the bag outward over your hands.

Whip the cream to stiff peaks.

Put the cream into the piping bag, fill halfway, then lift the top half and push the cream down toward the tip.

Squeeze the piping bag to test that the cream comes out smoothly.

Hold the piping bag at a 90-degree angle and squeeze about a 1-inch-wide ring of whipped cream around the top edge of the cake.

Place the strawberries cut-side down on top of the whipped cream ring.

Squeeze small dollops of whipped cream between and around all the strawberries.

Place 10 blueberries between the whipped cream dollops.

Place 2 sprigs of mint leaves as desired to add color.

Put the cake on a cake stand with a dome or in a cake box, keep it in the refrigerator, and enjoy within 2 days.