Strawberry Shortcake
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 8
About this dish
Strawberry shortcake is a Japanese style layer cake made with a round egg foam sponge, whipped cream, and fresh strawberries.
Read more
Warm 4 eggs and 90 g sugar over a water bath to 40°C, then whip until batter falling from the beater leaves a ribbon on the surface for 2 to 3 seconds. Sift in 90 g cake flour and fold from the bottom with a spatula. Add 30 ml milk and 20 g melted unsalted butter around the edge of the bowl and continue folding without pressing the air from the batter. Pour the mixture into an 18 cm round pan and leave it in the 170°C oven for 28 to 30 minutes. A top that springs back after a light touch signals that the sponge is ready. Cool it completely before cutting it horizontally into 3 level layers. Whip 400 ml heavy cream with 35 g sugar to about 80 percent stiffness, stopping when visible lines remain and the tips of the peaks still bend softly. Reserve some of the 300 g strawberries for the top and slice the rest. Spread cream and arrange the sliced berries evenly between the sponge layers, coat the outside with the remaining cream, and finish with the reserved strawberries. Chill the assembled cake until its layers have settled before slicing.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Warm 4 eggs and 90 g sugar over a water bath to 40°C, stirring so the eggs do not cook.
Remove the bowl and whip until thick ribbons fall from the beater and hold for 2 to 3 seconds.
- 2Season
Sift in 90 g cake flour and fold from the bottom with a spatula, stopping when no dry streaks remain.
Pour 30 ml milk and 20 g melted unsalted butter around the edge of the bowl and fold without pressing the air from the batter.
- 3Heat
Pour the batter into an 18 cm round pan and level the surface without pressing out the air.
Bake at 170°C for 28 to 30 minutes, until the top springs back lightly when touched.
- 4Prep
Remove the sponge from the pan, cool it completely, and slice it horizontally into 3 even layers.
Keep the layers level so the cake does not lean when filled with cream and strawberries.
- 5Season
Whip 400 ml heavy cream with 35 g sugar for the cream until it reaches about 80 percent stiffness.
Stop when lines are visible but the peaks still bend softly, because overwhipping will make the cream grainy.
- 6Finish
Reserve some of the 300 g strawberries for decorating the top and slice the rest.
Spread cream over 2 sponge layers, arrange the sliced strawberries evenly, and stack all 3 layers. Coat the outside with the remaining cream, add the reserved berries, and chill until the layers have settled.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Warm the eggs and sugar to 40°C over a water bath, then whip until a ribbon remains visible for 2 to 3 seconds.
- Finish cue
- Coat the outside with the remaining cream, add the reserved berries, and chill until the layers have settled.
- Avoid this
- Warm 4 eggs and 90 g sugar over a water bath to 40°C, stirring so the eggs do not cook.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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