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Japanese strawberry shortcake recipe

Japanese strawberry shortcake recipe

Sophie and François
This recipe is a 4 to 5 person cake. To ensure that the cream rises well, keep your ingredients and utensils cool!
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Japanese
Servings 4 people

Equipment

  • A food processor or an electric whisk
  • A mold of 18 cm
  • Pastry bags and sockets

Ingredients
  

For the cake:

  • 80 g flour
  • 1/2 tsp yeast
  • 3 eggs
  • 80 g white sugar
  • 20 g butter
  • 100 ml water
  • 50 g sugar

Trim:

  • 300 g strawberries
  • 30 cl full cream or full liquid cream. To put 20 min in the freezer to cool it.
  • 30 g white sugar

Instructions
 

Preparation of the cookie

  • Preheat your oven to 160 degrees and butter your pan.
    Japanese strawberry shortcake recipe
  • Sift and mix the flour and yeast. 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.
    Japanese strawberry shortcake recipe
  • 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.
    Japanese strawberry shortcake recipe
  • 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 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.
    Japanese strawberry shortcake recipe

Finish

  • 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.
    Japanese strawberry shortcake recipe
  • 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.
    Japanese strawberry shortcake recipe
  • Put in a cool place to stabilize the cream.
    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.