Japanese Strawberry Shortcake

Ingredients

• 4 large eggs Large eggs (Separate whites (2) and yolks (2))
• 1 tablespoon Lemon juice (Freshly squeezed)
• 150 grams Granulated sugar (Divided: 100 g for meringue, 30 g for whipped cream, 20 g mixed with yolks)
• 1 teaspoon Vanilla extract (Pure vanilla)
• 60 ml Milk (Whole milk, room temperature)
• 60 grams Unsalted butter (Melted and cooled slightly)
• 120 grams Cake flour (Sifted)
• 1 teaspoon Baking powder
• 300 ml Heavy whipping cream (Chilled)
• 30 grams Powdered sugar (for whipped cream)
• 300 grams Fresh strawberries (Hull and slice)
• 1 pinch Salt

Instructions

1. Separate eggs and stabilize whites

   Separate the eggs, placing the whites in a clean bowl and the yolks in another. Add 1 tbsp lemon juice to the whites.

   Time: PT5M

2. Whisk egg whites to stiff peaks

   Using a mixer on medium speed, whisk the egg whites until foamy, then gradually add 100 g granulated sugar while continuing to whisk. Beat until stiff, glossy peaks form.

   Time: PT5M

3. Prepare yolk mixture

   In the second bowl, whisk the yolks with 1 tsp vanilla, 60 ml milk, and the melted butter until smooth and pale.

   Time: PT3M

4. Sift dry ingredients

   Sift together 120 g cake flour, 1 tsp baking powder, and a pinch of salt into a separate bowl.

   Time: PT2M

5. Loosen yolk batter

   Add a generous dollop of the whipped egg whites to the yolk mixture and fold gently until just combined. This lightens the batter.

   Time: PT2M

6. Fold in remaining meringue

   Gently fold the rest of the egg‑white meringue into the batter in batches, preserving as much air as possible.

   Time: PT5M

7. Prepare cake pans

   Butter and flour two 8‑inch round pans, then line the bottoms with parchment paper. Divide the batter evenly between the pans.

   Time: PT3M

8. Bake the sponge

   Place the pans in a pre‑heated oven at 160 °C (320 °F) and bake for 20‑22 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT22M

   Temperature: 160°C

9. Cool the cakes

   Allow the cakes to rest in the pans for 5 minutes, then run a thin knife around the edges and turn them onto a cooling rack to cool completely (about 30 minutes).

   Time: PT35M

10. Whip the cream

    In a chilled bowl, combine 300 ml heavy cream, 30 g powdered sugar, and a pinch of vanilla (optional). Whisk on high speed until soft peaks form.

    Time: PT5M

11. Prepare strawberries

    Hull the strawberries, then slice them thinly. Reserve a few whole berries for garnish.

    Time: PT5M

12. Assemble the cake

    Place one sponge layer on a serving plate. Spread a layer of whipped cream, then arrange a row of sliced strawberries. Top with the second sponge, spread the remaining cream over the top and sides, and garnish with whole strawberries.

    Time: PT5M

13. Chill and finish

    Cover the assembled cake and refrigerate for at least 2 hours before slicing. Trim any uneven edges before serving.

    Time: PT5M

Nutrition Facts

Calories

340

Protein

5 g

Carbohydrates

45 g

Fat

14 g

Fiber

2 g