Fluffy Japanese Strawberry Shortcake Recipe - Japanese Strawberry Cake イチゴのショートケーキ
Japanese Strawberry Shortcake Recipe - Fluffy Japanese Strawberry Cake イチゴのショートケーキ
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Japanese Strawberry Cake in cups and gram ( Makes 6 servings):
- 2 Egg Yolks
- 4 Egg Whites
- 120 gr Sugar ( 1/2 cup + 2 tbsp)
- 110 gr Milk (7 tbsp)
- 45 gr Butter (3 tbsp)
- 120 gr All Purpose Flour ( 3/4 cup + 1 tbsp)
- 1 tsp Baking Powder
- 1 tsp good Quality Vanilla
- 1 tsp Lemon Zest ( optional )
- Pinch of Salt
- Strawberries for the filling
I used 7 inch pans. Keep in mind the layers are meant to be thin, just like the ones you see in the video.
Whipped Cream:
- 600 gr COLD Heavy Cream ( 22 ounces)
- 1 1/2 tsp Vanilla
- 3 tbsp Sugar ( BUT You can add more sugar based on your personal preference)
- Pinch of Salt
Whip to medium peaks.
For a sturdier whipped cream you can add 200 gr Mascarpone.
My other Strawberry Cake Recipe:
Cake Science Video:
Enjoy!
♥
Easy Strawberry Cake Recipe
You will fall in love with this fresh Strawberry Cake made with a homemade strawberry reduction. It's moist, tender, and the most beautiful shade of pink! This recipe combines layers of strawberry flavored cake with strawberry flavored cream cheese frosting, so you get fresh strawberry flavors with every bite.
RECIPE:
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FLUFFY Strawberry Cream Cake | Chiffon Cake
I’m sharing how to make fluffy strawberry cream cake. This became my new favorite!; the fluffy and moist sponge cake tastes so heavenly with fluffy whipped cream, fresh strawberries, and perfectly tart homemade strawberry jam. It was SO delicious and simple to make. Try it out, and let me know how you enjoyed it with your family and friends!????
???? Printable Recipe + Written Steps
???? The ingredients to make strawberry cream cake
Chiffon Cake: 2 8” pans (Do not use non-stick pans)
[In Bowl]
• Yolk 6 large eggs
• Granulated sugar 2 oz | 56 g
• Salt 1/2 tsp
• Milk 3 oz | 85 g
• Oil 2 oz | 56 g
• Vanilla extract 1/2 tsp
• Cake flour 4 oz | 113 g
[Meringue]
• Egg white 6 large eggs
• Granulated sugar 2 oz | 56 g
???? Bake 300 F | 149 C with a water bath for 25-30 minutes
(It was 28 minutes with my oven!)
* Adjust the time & temperature accordingly.
Fillings:
• Fresh strawberries: about 10 medium-sized strawberries
• Strawberry jam 3.5 oz | 100 g
????Strawberry jam
• Fresh Strawberries: 15.9 oz | 450 g (1 pound)
• Granulated Sugar: 7.9 oz | 225 g
• Lemon juice: 1.5-3 Tbsp ( I added 1.5 Tbsp today.)
* I made one batch of the recipe in the video and stored the rest! Make less amount as you like.
Whipped Cream:
• Heavy cream 14 oz | 396 g
• Granulated sugar 1 oz | 30 g
Decoration:
• Some fresh strawberries (or use whatever you like!)
???? The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Stand mixer
8” aluminum pan
Parchment paper
???? Other sponge recipes:
Vanilla Sponge Cake (Genoise method)
Chocolate Sponge Cake (Genoise method)
Tres Leches Cake
???? Other cake recipes:
How To Frost A Cake
Fluffy Vanilla Roll Cake
Chocolate Banana Cake
If you liked this video, please subscribe & share it with your baking friends!
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#strawberrycreamcake #strawberryshortcake
How To Make Strawberry Cake
This is a moist, flavorful, strawberry flavored cake flavored with real strawberries, filled with a fresh strawberry jam, and covered with a whipped cream cheese frosting.
RECIPE:
Ingredients
CAKE
1 1/4 lbs strawberries remove stems and quarter (570g)
2/3 cup whole milk
1/2 cup vegetable or canola oil 118ml
4 Tablespoons unsalted butter softened (57g)
1 3/4 cup granulated sugar 350g
2 teaspoons vanilla extract
3 cups cake flour* 330g
1 Tablespoon baking powder
1 teaspoon salt
6 large egg whites room temperature preferred
Food coloring optional (I use two chocolate chip-sized drops of americolor gel “electric pink” food coloring).
FILLING
1/3 cup granulated sugar 70g
1 Tablespoon cornstarch
1/8 teaspoon salt
2 teaspoons lemon juice
FROSTING
2 cups heavy cream 475ml
1 1/2 cups powdered sugar 190g
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
8 oz cream cheese softened (226g)
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Instructions
CAKE
Preheat oven to 350F (175C) and prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
Place quartered strawberries in blender and puree until smooth. Run through a fine mesh sieve over a measuring cup until you have 1 - 1 ¼ cups of juice. Do not discard berry pulp, set this along with any remaining pureed berries for the jam filling.
Pour strawberry juice into a small saucepan and cook over medium heat until reduced to ⅓ cup (pour into a measuring cup to check, if it’s not reduced enough, return to the saucepan and continue to cook until it is). This usually takes about 10 minutes.
Once reduced, add ⅔ cup milk to the strawberry reduction and whisk together. If using food coloring, whisk that in here as well. Set aside.
In a large bowl using an electric mixer or in a stand mixer, beat together oil, butter, sugar, and vanilla extract until completely combined.
In a separate bowl, whisk together flour, baking powder, and salt.
With mixer on low speed, gradually alternate adding the flour mixture and strawberry/milk mixture, stirring until just combined after each addition. (I start and end with the flour and add the flour mixture in 4 parts and the milk mixture in 3 parts.)
Place egg whites in a separate clean, dry bowl, and beat on high speed with an electric mixer until stiff peaks form.
Using a spatula, gently fold egg whites into cake batter until completely combined (don’t use your electric mixer at this point or you will over-beat the batter). Divide cake batter evenly into prepared pans and bake on 350F for 28 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes from pan and invert onto cooling rack to cool completely. While cooling, prepare the jam filling.
JAM FILLING
Combine remaining strawberry pulp, ⅓ cup sugar, cornstarch, lemon juice, and salt in a small saucepan and whisk to combine.
Cook over medium heat and bring to a boil. Boil, whisking constantly, until mixture is thickened and the whisk leaves a trail through the jam (this takes about 5-10 minutes).
Remove from heat, transfer to a heat-proof bowl, and place in the refrigerator to cool completely. Meanwhile, prepare your frosting.
WHIPPED CREAM CHEESE FROSTING
Combine cream cheese, ½ cup powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.
In a separate bowl, combine remaining (1 cup, 125g) powdered sugar and heavy cream. Beat with an electric mixer until stiff peaks form.
With mixer on low speed, stir together the cream cheese and whipped cream until completely combined.
ASSEMBLY
Once cake and jam are completely cooled place one layer of cake on serving tray. Use a piping bag fitted with a round tip (I use an Ateco 808) to pipe a dam around the layer. Fill with your jam filling.
Top with second layer of cake. Cover the entire cake with frosting.
Refrigerate until ready to serve. Enjoy!
Cake will keep refrigerated in an airtight container for up to 5 days.
Notes
*May substitute 2 ⅔ cups (330g) all-purpose flour
For the red swirls in the decorative frosting on top of the cake, I just use a (food-safe) paintbrush to paint stripes of icing into the inside of my piping bag and then fill it with icing. You can see how I do this in my Pinata Cupcake recipe post.
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The Ultimate Strawberry Cake - Moist With Real Strawberries - Mama's Southern Recipes
The Ultimate Strawberry Cake - Moist With Real Strawberries - Mama's Southern Recipes - Recipe is printable free from our website here:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Strawberry Cake recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
00:00 Introduction
00:49 Cookbook Vol. 2
01:41 Mixing the Cake Batter
04:16 How to Strain the Strawberries
06:35 Watch it Bake
07:26 Making the Frosting
09:38 Icing the Cake
#collardvalleycooks #strawberrycake #strawberrycakerecipe #cakemix
Purchase Collard Valley Cooks Cookbooks:
Strawberry 70’s Cake (recipe is in our Vol.3 Cookbook)
Cake:
1 BOX OF WHITE CAKE MIX
3 OZ. STRAWBERRY GELATIN
3/4 CUP OIL
1/2 CUP WATER
4 EGGS (ROOM TEMPERATURE)
1/2 HEAPING CUP OF STRAWBERRIES *See note below
Mix all ingredients and pour into a well-greased 1/4 sheet cake pan. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean and the cake has begun to pull away from the edges of the pan. Leave in the pan and cool on a cooling rack.
Icing:
1 STICK MARGARINE
3 1/2 CUPS POWDERED SUGAR
1/2 CUP STRAWBERRIES (STRAIN WELL)
Mix the above ingredients together well. Make sure the strawberries are not too syrupy or the icing will be runny. Ice cooled cake in the pan.
*Strawberries
Thaw 15 oz. frozen sliced strawberries in sugar OR use 1 1/2 cups fresh strawberries, slice thin and add 1/2 cup sugar. Microwave sugared berries for 2 minutes, then mash and chill.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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