Simple Japanese Strawberry Shortcake
If you prefer a soft textured cake with just enough sweetness and fresh strawberries, then this cake is perfect for your sweet tooth! I love Japanese pastries particularly for their soft and airy textures. Strawberry shortcake is one of my favorite desserts to bake. Below are the ingredients and directions of how I make mine. Hope you enjoy!
Ingredients:
2 tablespoons melted butter
1/4 cup whole milk (warmed)
1/3 cup cake flour
3 large egg yolks
3 large egg whites
5 tablespoons granulated sugar
For the topping:
6 fresh strawberries (sliced)
1/2 cup whipping cream
3 tablespoons powdered sugar
Directions:
Adjust oven rack to middle and preheat to 325°F. Cut parchment paper to fit a 6” round spring form pan.
Combine warmed milk and melted butter into a medium mixing bowl. Sift cake flour into the mixture and stir until fully combined. Add the egg yolks and mix well.
In a separate medium bowl, beat egg whites with a handheld mixer until foamy. Slowly add in granulated sugar and continue beating until medium peaks form.
Fold half of the whipped egg whites to the cake mixture then gradually fold in the rest.
Pour the batter into the lined spring form pan and bake for approximately 45 minutes.
Remove from oven and let cool for about 5 minutes. Use a small knife and run along the edge of the cake for easy removal. Peel off parchment liner and rest cake on a cooling rack as you prepare the whipped cream and fresh strawberries.
Pour whipping cream into a small mixing bowl. Beat with a handheld mixer and slowly add in the powdered sugar until medium peaks form. Then slice fresh strawberries.
Spread whipped cream onto cake and embellish with strawberry slices.
