japanese strawberry shortcakeI can spend hours standing infront of the bakeries in Tokyo, just wow-ing at their cake decoration and “stealing” ideas from them.

One of the cakes that I’d been trying to do well is the Japanese strawberry shortcake. I have not been able to master the skills of making a pretty strawberry shortcake… and so here goes… my third attempt.  This time, I have decided to use the recipe from Bisous A Toi.. I’m a silent, but loud fan of hers (whatever I mean)… Her recipes are awesome.. meaning they are accurate,  sweetness is always just nice and texture, just fantastic. Of course, this did not disaapoint as well.


Ingredients strawberry shortcake

Cotton Cake

-145g low protein flour (cake flour)
– 15g corn flour
– 1 egg
– 5 egg yolks – whisk lightly with a fork
– 150g unsalted butter
-65g fresh milk
5 egg white
100g castor sugar
1/4 tsp salt

食材 (棉花蛋糕)

低筋/蛋糕粉 145克
粟粉 15克
鸡蛋 1颗
蛋黄 5颗,略打散
无盐黄油 150克
鲜奶 65克
蛋白 5颗
绵白糖 100克
盐 1/4 小匙


– Preheat oven 160C.. grease and line ur 7 or 8″ baking pan (I used a 7″ pan).. wrap bottom of ur baking pan with aluminium (I wrapped 3 layers!)
烤箱预热至160摄氏度。7 或 8寸烤盘抹油,铺上烘焙纸 (我用了7寸)。底部裹上锡纸 (我过了3层!)
– Heat butter and milk till warmish.. do not let it boil ok.. switch off heat and add in sifted flour and corn flour.. mix using wooden spatula
– Transfer to a bigger bowl and add in ur egg yolks and 1 egg.. continue to mix till smooth
– In another bowl.. whisk egg white till frothy.. add in salt and add in sugar in 3 addition.. whisk till soft peak
– Pour 1/3 of egg white mixture into ur egg/butter mixture.. fold in gently.. pour the rest and continue to mix gently.. (same manner as when ur baking chiffon cake.. cotton cheesecake)
– Pour batter into baking pan and bake it au bain marie method for abt 45 mins (it was 45 mins for me indeed)
 面糊倒入烤盘,水浴法烤45分钟 (我烤了45分钟)
Stabilised whipped cream
– 2 tsp gelatin powder
– 8 tsp cold water
– 2 cup whipping cream, cold
– 1/2 cup icing sugar
– 1 tsp vanilla
鱼胶粉 2小匙
冷水 8小匙
糖霜 1/2 杯
香草精 1小匙
– Chill mixing bowl and beaters in the freezer for 10 minutes
– Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes
– Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves
– Remove the saucepan from the heat and cool to room temperature
– Remove mixing bowl and beaters from freezer. In the mixing bowl, combine the whipping cream, sugar, and vanilla and whip until slightly thickened
– while beating slowly, gradually pour the gelatin into the whipped cream mixture. Then whip the mixture at high speed until slightly stiff
Simple sugar syrup
– 1/4 cup sugar
– 1/4 cup water
糖 1/4杯
水 1/4 杯


– In a medium saucepan combine the sugar and water
– Bring the water to a boil, stirring, until sugar has dissolved
– Remove from the heat and allow to cool

*250g punnet of strawberries
草莓 250克


– Reserve a handful of strawberries (the prettiest ones!) for decorating the top of the cake
– Dice the remaining strawberries into small cubes (I chose to slice the strawberries breath wise). Macerate them in a little sugar and set aside
剩余的草莓切丁 (我将草莓从宽处切片)。用一点糖将其浸软
– Slice the sponge cake horizontally into three layers (i used only 2 layers)
将蛋糕体分成3层 (我将蛋糕破成2层)
– Place one sponge layer cut-side up on a cake board and lightly brush the surface with the  simple syrup
– Spread a thin layer of whipped cream over the cake layer and arrange the strawberry cubes over the surface
– Spread a thin layer of whipped cream over the strawberries (I piped the whipped cream)
盖上一层奶油霜 (我将奶油用裱花袋裱上)
–  Brush the cut-side of the second layer with the simple syrup and place it over the first layer (repeat this step if you are making 3 layer cake)
在第二层蛋糕体抹上糖浆,将其摆放在第一层蛋糕体上 (如果做3层蛋糕,此步骤重复多一次)
– Frost the sides and top of the cake with the remaining whipped cream. return to fridge to chill for thirty minutes.
– Using the leftover cream, pipe the cream as decoration. Chill in fridge for cream to set for an hour or so. Garnish with the reserved strawberries (sliced in halves).
Pollution index: 42 (good)


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