Japanese Style Strawberry Short Cake




Introduction: Japanese Style Strawberry Short Cake


This cake recipe is one that my mother has made for our family whenever there's some sort of special occasion. It's not as sweet as cakes using icing, but that mellowness is also one of it's enjoyable parts. If you're interested in a Japanese Styled Cake please try out this recipe.


Kitchen Utensils

  • 8-inch Circular Cake Pan
  • Mixing Jar (preferably metal)
  • Electric Mixer
  • Sifter
  • Cake Spreader (baking spatula for spreading whipped cream)
  • Scale (for measuring grams of ingredients)
  • Pastry Bag
  • Your choice of pastry tips
  • Rubber Spatula
  • Oven Mitten
  • Measuring cup that goes up to at least 400mL
  • Bread knife (optional)


For cake sponge

  • 3 Eggs
  • 60g Sugar
  • 50g All-Purpose Flower
  • A stick of Butter
  • Vanilla Essence
  • 2 Teaspoon Water

For whipped cream

  • 60g Powdered sugar
  • 400mL Heavy whipping cream

For topping and filling

  • Strawberries
  • Can of sliced peaches (optional)

Step 1: Preparations

  1. Leave 3 eggs outside till they reach room temperature
  2. Use the scale to measure out 60g of sugar and 50g of All-Purpose Flour
  3. Use the Sifter to transfer 60g of sugar into a bowl
  4. Use the Sifter to transfer 50g of All-Purpose Flour to a bowl
  5. Butter up the cake pan and add a little flour (not from the 50g you already have) using the sifter then spread around the cake pan
  6. Place the cake pan in the fridge to let it cool
  7. Cut strawberries into thin slices and use paper towels to suck the water out
  8. Also choose 6 similar sized strawberries to cut in half for decoration on top of the cake
  9. Place all strawberries into the fridge to use later

Step 2: Baking the Cake

  1. Preheat oven to 350 degrees
  2. Add water into a frying pan and slightly boil the water on a stove (make sure that the water doesn't get too hot)
  3. Crack eggs into a mixing bowl
  4. Place the mixing bowl into the frying pan
  5. Use the mixer on high setting to beat the eggs over the slightly boiled water until it gets thick. Warning: make sure to beat the eggs thoroughly since if this part is not done correctly the unbeaten eggs will gather at the bottom of the cake pan later while baking and you'll have an extremely hard bottom and a soft and fluffy layer on top
  6. Slowly start adding the prepared sugar and keep mixing
  7. After you're done mixing the sugar add 2 teaspoons of water
  8. Add a little vanilla essence (usually around a small splash, but up to personal preference)
  9. Slowly add the prepared flour while using the mixer on low setting to mix
  10. Get the cake pan from the fridge and use a rubber spatula to transfer the finished batter into the pan
  11. Place the cake pan into the middle section of the oven and wait for 20 minutes
  12. Once 20 minutes have gone by use oven mittens to take out the cake pan and put it upside down onto a solid surface with wax paper on top
  13. Let the cake cool to room temperature under some kind of covering so it's not in direct contact with the air
  14. While waiting go ahead and wash the mixing bowl, and then place it inside of the fridge to cool
  15. Also wash the mixer cause you're going to need it to make the whipped cream

Step 3: Making the Whipped Cream

  1. Take out the mixing bowl from the fridge and measure out 400mL of Heavy whipping cream and transfer it into the mixing bowl
  2. Measure out 60g of powdered sugar and transfer that into the mixing bowl as well
  3. Saran wrap the top of the mixing bowl while leaving a small amount of space for the mixer to go through
  4. Beat the whipping cream with the mixer at high setting over another bowl with ice or an ice pack
  5. Beat until the whipped cream thickens

Step 4: Decorating the Cake

  1. Cut the cake in half from the center so you have 2 even circular pieces (makes it easier if you have a bread knife)
  2. Spread whipped cream on the bottom half and place your sliced strawberries on top. Optional: Get the sliced peaches from the can and place on top of the cake as well
  3. Then spread whipped cream on top of the strawberries to get another layer of whipped cream
  4. Place the top half of the cake over the already spread whipped cream
  5. Spread whipped cream on the top as well as the sides (getting it perfectly even is difficult so it doesn't have to be perfect)
  6. Place the half piece strawberries on top of the cake
  7. Add the rest of the whipped cream in the pastry bag with your choice of pastry tip and decorate the rest of the cake (example can be seen at the beginning of the instructions)

Now you have finished making your cake. The center part of the cake is all up to you. For example you could write something out with those icing pens, or you could just stick candles on there for the finish.

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    3 years ago

    Looks yummy! I love Japanese sweets, they don't hurt your teeth the way super sugary things do. :)