Japanese Strawberry Shortcake: Soft, light, easy and very delicious!

There are some misunderstanding, when talk about shortcake, because the shortcake in Japan is not the sweet biscuit that sliced and filled with whipped cream and strawberry.

The name comes from the short time that you use to make this cake, it's a short time cake! The cake is made from sponge cake, whipping cream, and strawberry, the ingredients which you can find it almost everywhere.
I love this kind of cake too, from the look (the red color of the strawberry is standing out of the white whipped cream), the texture of the cake that is so soft and light, and from the taste that is delicious mix of the rich cream and the sweetness of the strawberry. Because of the lightness of the texture, you will finish it without feeling full up.

The recipe is an adaptation from the book: 12か月のハッピーバースデーケーキ (Birthday Cake for 12 Months) by Miwa Nakanishi
The one that I will show you today ^ ^.

12か月のハッピーバースデーケーキ (Birthday Cake for 12 Months) by Miwa Nakanishi
The book divided into 12 months, there are about 3-4recipes per month. There are many kind of cakes, mousse cake, buttercake, choux, tart and cookie. All of them turn into lovely birthday cake, in many styles.

The idea for decorating the cake is very cute too (you can see from the photograph), I like the way that they are look great, even they are the simple recipes. Like the one that you can see, the bear cake (the one on the right) is the genoise, vanilla mousse, and decorated with sweetened whipped cream the ingredient is simple, the method is easy, but the result is very good.

There are some idea for the wrapping too, it's very cute, the book shows you how to do it with ease but make a great impression.
So, this book is very good for everyone, ^ ^, because it's not only the recipe, it's comes with the idea!
The Japanese Strawberry Shortcake is very easy to make, you can bake this cake into a 18cm round if you want too. But I always like to make small one, ^ ^. I love the look of the cute little cake (you can see from my blog that I always turn big one into mini size, both for it's appearance and less guilty for eating too much, haha).

The syrup that use for soaking the cake is very important too, if you forget the cake will be too dry, and the syrup adds the slightly sweetness and great fragrance. I use my home made vanilla extract instead of the liqueur, if your vanilla extract is commercial one, add very little of it.

Adaptation from: 12か月のハッピーバースデーケーキ (Birthday Cake for 12 Months) by Miwa Nakanishi

Japanese Strawberry Shortcake
Makes 4 (6cm) or 1 (18cm)

Genoise
3	Eggs
90g	Sugar
90g	Cake flour (sifted)
20g	Unsalted butter (melted)
20ml	Milk
Syrup
80g	Sugar
100ml	Water
10ml	liqueur
Whipped Cream
400ml	Whipping cream
40g	Icing sugar
10	Strawberry

Make the syrup by put the sugar and the water together into the pan, heat until boil, then let it cool to room temperature.
When cool, mix with the liqueur.

Preheat the oven to 180°C.
If you want to make small cake, prepare the 27x27cm pan with the baking paper.
Or using 18 cm round cake pan, line the base with the baking paper.

Beat the egg until mix and lighter in color, gradually add the sugar into the egg and beat until ribbon stage (you can see that you can lift the beater and make the letter 8).

Take ¾ cup of the egg mixture and mix it with the melted butter.

Sift the flour into the egg mixture, fold gently until combine.
Pour the egg and butter mixture into the bowl fold gently and follow with the milk.
Pour the mixture into the prepared pan.
Bake in the oven for 25-30 minutes for 18 cm cake, or 15-18 minutes for the 27cm pan cake.

When finish, let the cake cool to the room temperature before filling the cake.

Assemble the cake:

Cut the 8 of the strawberry into small pieces.

Pour the cream into a bowl and add the icing sugar. Using a balloon whisk or electric beaters, whip the cream until it just forms medium stiff peaks.

If making 18 cm cake, slice into 3 layers and follow same the instruction.
Cut the cake into 12 pieces, using 6 cm cutter. Put the one piece into each ring mold.


Sprinkle the cake with the syrup and place the strawberry over the cake.
Pour the whipped cream over the strawberry, put the cake over the cream and sprinkle the syrup and follow with the strawberry and cream, then cover with the cake.
Chill the cake until set and cover all the cake with the whipped cream.

Decorate with the strawberry, and yes, serve it with a big smile!

Japanese Strawberry Shortcake:
Soft, light, easy and very delicious!

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