Making: Japanese Strawberry Shortcake Take 2

It is no secret that I love eating strawberry shortcake. I love cake, I love strawberries, I love sweet cream… so, I love strawberry shortcake! In February this year, I made a strawberry shortcake for the first time for my boyfriend for Valentine’s Day and it’s turned into one of his favourite cakes to eat. When I was thinking about what cake to bake this weekend, he immediately jumped at the shortcake idea.


Again, I used the trusty Ochikeron’s (love her) recipe for the shortcake. This time round, I feel that I have improved on my sponge making skill as the sponge turned out to be fluffier and less dense than my previous attempt, so that is a plus! Instead of a round cake, I made a square slab and cut it into 2 slices of rectangular cake so it was more interesting to decorate!

I think one of the main reasons for the improvement in my sponge is the way I whisked the egg and sugar mixture. Previously, I don’t think I whisked it enough, resulting in a denser cake. This time round, I whisked it for about 10 minutes, until it is really thick, pale and fluffy (probably called the ribbon stage).



Ingredients for Sponge (Enough for a 9 x 9 x 1 in square pan with some leftover)
from Ochikeron

4 Eggs
120g Sugar
120g Cake flour
40g melted butter

Ingredients for Syrup
from Ochikeron.

20g hot water
1/2 tbsp sugar

Ingredients for Cream (more than enough to cream 1 cake)

200g Whipping cream
20g Sugar
Ingredients for Decoration and Filling

200g Strawberries (halved or quartered)


Sponge cake

1. Preheat oven to 170c. Line baking pan with baking paper.

2. Whisk eggs. Add sugar. Keep whisking over bain marie until the temperature of the egg mixture reaches body temperature (feels slightly warm).


3. Pour mixture into a mixing bowl (I used KitchenAid) and whisk at speed 6 for about 10 minutes, until it becomes thick, pale and fluffy. then whisk at speed 2 for 1 minute to stabilise the structure.


4. At speed 1, add in the flour. Stop the machine once all flour has been added. Use a whisk and a folding motion, fold in the flour manually.

5. Drizzle melted butter over batter and quickly lift and fold the batter until combined with a spatula.

6. Pour batter into pan, level with a spatula and drop the pan on the bench lightly to eliminate big bubbles.


7. Bake for 12-14 minutes (until skewer comes out clean).



1. Combine hot water and sugar to make a syrup. Cool before using.


1. Whisk cream, mascarpone and sugar until slightly more than soft peaks so that it is spreadable. For the outside layer, you can whisk it a little more manually for it to be stiffer.


1. Cut cake into desired size (I cut mine into rectangular slices and made 2 layers).


2. Wrap cakes and place in freezer until everything else is ready.


2. Cut strawberries.

3. Drizzle or brush some syrup onto sponge cakes. Spread a layer of cream. Arrange a layer of cut strawberries on the cream. Cover strawberries with another layer of cream.




4. Place 2nd sheet of sponge on top and press down. Spread more cream on top. You have a choice now to cream the outside of the cake as well but I’m not very good at that so I only creamed the top and cut the sides off. Decorate as desired.


Voila! And there you have it, beautiful and delicious strawberry shortcake. This cake was gone in no time!


3 thoughts on “Making: Japanese Strawberry Shortcake Take 2

  1. Pingback: Making: Strawberry Swiss Rolls | Petite Pâtissière

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