Japanese Strawberry Shortcake Recipe – Fluffy Japanese Strawberry Cake イチゴのショートケーキ
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Japanese Strawberry Cake in cups and gram ( Makes 6 servings):
– 2 Egg Yolks
– 4 Egg Whites
– 120 gr Sugar ( 1/2 cup + 2 tbsp)
– 110 gr Milk (7 tbsp)
– 45 gr Butter (3 tbsp)
– 120 gr All Purpose Flour ( 3/4 cup + 1 tbsp)
– 1 tsp Baking Powder
– 1 tsp good Quality Vanilla
– 1 tsp Lemon Zest ( optional )
– Pinch of Salt
– Strawberries for the filling
I used 7 inch pans. Keep in mind the layers are meant to be thin, just like the ones you see in the video.
Whipped Cream:
– 600 gr COLD Heavy Cream ( 22 ounces)
– 1 1/2 tsp Vanilla
– 3 tbsp Sugar ( BUT You can add more sugar based on your personal preference)
– Pinch of Salt
Whip to medium peaks.
For a sturdier whipped cream you can add 200 gr Mascarpone.
My other Strawberry Cake Recipe:
Cake Science Video:
Enjoy!
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