On the topic of legendary classic cakes, it’d be a sin to not mention the fabled Japanese Strawberry Shortcake. It’s arguably the most prominent fresh cream cakes to ever come into existence, and it’s not hard to see why that is so! Today’s read will introduce to you Bob the Baker Boy’s ultimate recipe for curating the best Japanese Strawberry Shortcake in Singapore!
Do moist and velvety vanilla cake layers, freshly cut American strawberries, and lightly sweetened fresh cream sound familiar? Well, those are definitely the features of a scrumptious, well-baked Japanese Strawberry Shortcake!
Here’s a handy list of ingredients required for this recipe:
4 Egg Whites
90g of Sugar
4 Egg Yolks
60g of Oil
1 tsp of Vanilla Essence
120g of Flour
A pinch of salt
300ml of Cream
18 pieces of Fresh Strawberries (+/-)
Now that you’re all set, let’s jump right in to baking the best fresh cream cake Singapore has to offer, step by step, with video!
Preheat your oven to 350F/175 degrees.
Place 4 Egg Whites into your mixer and start whisking in. After ~30 seconds when you start to see the mixture foaming up, pour ? of the sugar.
When soft peaks form, start pouring another ? of the sugar. This step is important because pouring the sugar all at once makes the meringue difficult to form. It affects the stability of the meringue too.
In another 30-45 seconds, pour the remaining ? sugar. Essentially, this beats the egg whites and creates an egg mixture that helps peaks form perfectly.
Next, slowly stream in your 4 Egg Yolks, 60g of Oil and 1 tsp of Vanilla Essence to the egg mixture. Until just combined, do not over mix!
Fold in 120g of Cake Flour or All Purpose Flour, and a pinch of salt to the cake batter. Again until just combined, nothing too much unless you like rubber for cake!
Prepare 4 x 6 inch cake pans and distribute the mixture evenly into them. Then, place the cake pans into the oven and bake them at 180°c for 20-25 minutes, or until golden brown and skewer comes out clean.
While waiting for the mixture to be baked, prepare 300ml of Cream and 30g sugar. The cream shall serve as fillers in between the 4 layers of your Japanese Strawberry Shortcake! Whip until you get stiff peaks!
Remove the 4 cake pans from the oven and let it cool on a wire rack.
Ready to decorate, guys? Lets go!
While letting the layers rest, slice up approximately 18 Fresh Strawberries. What’s a strawberry shortcake without strawberries, right?
Next, smother Milk on the top of the cake layers. Ensure that you spread the Milk evenly to cover all parts of each of the 4 cake layers! We don’t wanna use sugar syrup… It adds unnecessary sugar to the cake if we’re doing them fresh.
Then, spread the Cream that was previously prepared on the top of the cake layers. After which, place the freshly cut strawberries on top of the heavy cream. Repeat this process for all the cake layers!
Once all of the cake layers are stacked, smother the Cream on the sides of the cake. This step ensures that you get a cake with a smooth and pretty finish!
It’s time to pipe the cake and add some whole strawberries on the very top of the cake. Piping a cake definitely takes some skill, but as with all things in life, hard work beats talent when talent fails to work hard!
It’s now time to slice the cake you just baked and bask in its awesomeness! With a little practice, baking your very own Japanese Strawberry Shortcake might just become your forte, especially with Bob the Baker Boy’s cake recipe!
The information found in this recipe derives from our extensive research and passion for baking. We take pride in being meticulous in our preparations, from ensuring our respective ingredients are stored at room temperature, to accurately measuring our mixtures down to the 1/2 cups!
Here at Bob the Baker Boy, dining-in at our bakery isn’t the only way to enjoy our mouth-watering treats. On that note, it’d be a good idea to print recipes like these for future references. With this extensive read, we hope that the irresistible goodness of our Japanese Strawberry Shortcake travels far and wide, so try out our recipe today and let us know what you think!
But if you think you’re not ready to be your own masterchef, let us help! Shop our favourite cloudy fluffy Light Japanese Strawberry Shortcake here today!