Japanese Christmas Cake Recipe (Strawberry Shortcake)

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream offers a dairy-free option with a rich texture.

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lighter, while pound cake is more affordable.

Line a 15 cm (6 inch) cake tin with butter and parchment paper.

Melt 20 grams of butter in the microwave for 40 seconds.

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Whisk egg whites with 0.5 teaspoon lemon juice until foamy, then gradually add 60 grams of caster sugar until firm peaks form.

Add egg yolks one by one to the meringue and mix.

Sift in 60 grams of wheat flour in thirds, mixing gently to keep air in the batter.

Combine melted butter with 1 tablespoon of milk, then add some cake batter to it before mixing into the main batter.

Pour batter into the prepared cake tin, smooth the top, and drop the tin twice from 10 cm high.

Bake for 20 to 30 minutes, checking after 20 minutes for a golden color.

Remove from oven, drop the cake from 20 cm high, and cool upside down on a wire rack.

Prepare syrup by combining 20 grams of caster sugar, 40 milliliters of water, and 1 tablespoon of orange liqueur in a small pan over medium heat until dissolved.

Wash and dry 250 grams of strawberries, slicing the wonky ones for the middle and keeping the nicely shaped ones for the top.

Whip 300 grams of heavy cream with 3 tablespoons of powdered sugar and a few drops of vanilla extract until spreadable.

Assemble the cake by cutting the sponge in half, brushing syrup on the cut sides, adding cream and strawberries in layers, and topping with the other half.

Apply a crumb coat of cream to catch crumbs, then smooth it out.

Whisk remaining cream to thicken, cover the cake with it, and decorate with piped cream and strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens