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

Ingredient Substitutions

• Instead of Large eggs: Egg whites from a carton
• Instead of Lemon juice: White vinegar (1 tsp)
• Instead of Granulated sugar: Caster sugar
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Milk: Half‑and‑half
• Instead of Unsalted butter: Margarine
• Instead of Cake flour: All‑purpose flour (with 2 tbsp cornstarch per cup)
• Instead of Baking powder: Cream of tartar + baking soda (1/2 tsp each)
• Instead of Heavy whipping cream: Cold full‑fat coconut cream (for dairy‑free)
• Instead of Powdered sugar (for whipped cream): Granulated sugar (processed in blender)
• Instead of Fresh strawberries: Frozen strawberries (thawed)

Equipment Needed

• Stand mixer or hand mixer
• Two large mixing bowls
• Spatula (silicone)
• Sieve or fine mesh strainer
• 8‑inch round cake pans (2)
• Parchment paper
• Oven
• Cooling rack (optional)
• Knife or cake leveler (optional)
• Pastry brush (optional) (optional)

Critical Steps — Do Not Skip

• Stabilizing egg whites with lemon juice and gradual sugar addition.
• Folding the meringue gently to retain air.
• Baking at the correct low temperature (160 °C) to keep the sponge soft.
• Cooling the cakes completely before frosting.
• Whipping cream while the bowl is cold for maximum volume.

Chef Tips from the Video

• Use room‑temperature eggs for better volume.
• Sift the flour twice for an ultra‑light crumb.
• If the kitchen is warm, chill the whipped cream in the freezer for 5 minutes before whipping.

Troubleshooting

Storage

Refrigerator: Store covered for 2‑3 days.

Freezer: Not recommended; whipped cream may separate.

Room temperature: Can sit out for up to 2 hours after removal from fridge.

Make-Ahead Tips

• Bake the sponge layers a day ahead and store them wrapped in plastic.
• Whip the cream up to soft peaks and keep it chilled; re‑whip briefly before assembly if needed.
• Slice strawberries just before assembling to prevent them from releasing excess juice.