Japanese strawberry shortcake, aka Japanese Christmas cake, is made of soft layers of sponge cake, fresh strawberries & fresh whipped cream!
Prep Time 35minutes mins
Cook Time 20minutes mins
Total Time 55minutes mins
Ingredients:
8 oz strawberries washed and dried
Dry Ingredients:
½ cup cake flour (65g) sifted
¼ cup white sugar (44g) for egg yolks
2 ½ Tablespoons white sugar (37g) for egg whites
¼ teaspoon baking powder
⅛ teaspoon salt (½ g)
Wet Ingredients:
3 large eggs whites and yolks separated
2 ½ Tablespoons avocado oil (31g) substitute with neutral vegetable oil
1 Tablespoon water (12g)
1 teaspoon corn syrup (6g) substitute with honey
¼ teaspoon vanilla bean paste or vanilla extract
Whipped cream frosting:
2 cups heavy whipping cream – should be cold
6 to 8 Tablespoons powdered sugar – add more or less depending on taste
Cake syrup:
3 Tablespoons sugar
⅓ cup hot water
Continue Reading in next page
ADVERTISEMENT
