We have already made a classic Japanese strawberry recipe but we wanted to try to incorporate matcha in it and the result is really nice. The combination of strawberries, cream and matcha are very nice. Moreover, in this recipe we use a Kenwood food processor which makes the recipe quick and easy. The texture is better. Here is our recipe:
Japanese strawberry shortcake matcha recipe
- A Kenwood food processor
- or an electric whisk
- A mold of 18 cm
- Pastry bags and sockets
For the cake:
- 80 g flour
- 1/2 tsp yeast
- 3 eggs
- 80 g white sugar
- 20 g butter
- 100 ml water
- 50 g white sugar
- 1 tsp matcha powder
- 300 g strawberries
- 30 cl of whole cream or whole liquid cream. Put in the freezer for 20 minutes to cool.
- 30 g powdered sugar
Preparation of the cookie
- Preheat your oven to 160 degrees and butter your pan.
- Sift and mix the flour, yeast and matcha together.
- Melt the butter in a double boiler or in the microwave.
- Break your eggs into a food processor and beat them with an electric mixer, adding the white sugar little by little for 2 to 3 minutes. You will obtain a smooth and foamy paste.
- Stir in half the flour and mix gently with a marysee. Add the other half and mix again. The flour is incorporated into your dough.
- Then add your melted butter and mix gently.
- Bake your cookie for 30 minutes, keeping an eye on it.
Preparation of the whipped cream and strawberries
- Meanwhile, prepare your whipped cream. Put ice cubes in a bowl and then put another bowl on top and whip your cream inside by putting your powdered sugar and your cream. The colder your products, the faster your cream will rise. Beat with an electric whisk and set aside in a cool place.
- Prepare your strawberries by washing and hulling them. Reserve 8 strawberries for decoration and cut the rest into rounds or lengthwise.
- When your cake is cooked, remove it from the oven and from its mould. Let it cool and then cut it in 2 in the thickness. You get 2 discs.
- Add 6 tablespoons of whipped cream on top and arrange your cut strawberries. Then add another 4 tablespoons of whipped cream on top and cover with the second cookie. Cover your cake with the remaining whipped cream and decorate with a piping bag of whipped cream and cut strawberries.
- Put in a cool place to stabilize the cream.
Our tips for the Japanese strawberry recipe:
Place your products and utensils in a cool place for the whipped cream. The utensils and the cream can even be put in the freezer for a few moments.
This cake can be prepared in advance, the cookie remains very good even after a night. And the whipped cream keeps very well in the fridge. You can do the assembly at the last moment.
Here is the classic recipe of Japanese strawberry shortcake, the difference here is that there is no matcha but a syrup in the cookie.