02.08.2020

japanese strawberry cake

Hope you enjoy this recipe!I have a 7″ and 9″ cake pan. ?Hi Kris! Fantastic recipe!!

My cake is about 1.5 inch, INCLUDING the top round part. hahaha).So excited for this recipe! Thanks!Hi Crystal! It always excites me when you guys make my recipes and I hope this is one you try.Thanks for visiting my blog! I’ve never done it, but you have to test and see how much is good enough… like it is for chocolate, use 160 g cake flour and 40 g cocoa powder, etc. This Strawberry Cake is just about the quickest and easiest cake you will ever make. Make sure the towel is thin (not heavy) and squeeze the water out VERY tightly so that it’s damp, not wet. !I shouldn’t have scared my readers with “50 steps”! but I am not sure if my English was good enough to explain in details (or I might have confused even more!

xoxoOn the part that says break the egg yolks and white. Let me know if the problem still stays after you try.

Do you think I should have whisked it for longer or maybe the temperature of the eggs was off?

Thanks for trying this recipe! I worry about the moisture in the spongecake too, if you reduce the sugar… How about reducing sugar in whipped cream? Thanks for trying this recipe!Hi, i tried making strawberry short cake, i failed my cake, it turn out looking like pancake and it didnt rise. Lower the oven temperature to 300ºF and cook another 15 minutes. Sometimes the temperature does not display the right temperature inside the oven, so it’s good to test the real temperature by placing the thermometer inside and see if there is any hot spot.

I remember it being popular a few years ago and I was like why don’t I just bring it back! One day before you use, defrost in the refrigerator. Should work!! I have never used it, but I don’t think it tastes good… Are you using your hand to whip? You “could” make ahead. You can share it on Just One Cookbook Facebook page, or post it on IG with #justonecookbook. Hmm… if you use 10 inch cake pan, the cake will be flatter than mine. Just hand whisk to fold in the four. I did a little bit research and some people shared 2 reasons.1) Oven temp is too low. I know it’s a bit of an overkill but I really think these step-by-step pictures are helpful and I can explain the step a little more in detail along the way.Japanese strawberry shortcake consists of 3 components: sponge cake, whipped cream, and strawberries.

Hope this helps!Hi Nami, thanks so much for your detailed instructions. chocolate, matcha, earl grey, etc. Definitely! When boiling, reduce heat to maintain a steady simmer. I made this for my bible study and it was a huge hit! Hope it worked out well (and Happy Belated Birthday to your son/daugther!

I haven’t tried it myself, but I receive comments from readers who use GF flour to replace my baking recipes and so far I’ve received only positive feedback. For the strawberries that we use for topping, cut in half.

Thank you so much for your help.Hi Lydia! Thank you for trying this recipe.

I still make mistakes too! I wonder if you are using a bleached or unbleached cake flour and maybe you can share how this has affected your cakes.Hi Craig! Best festivals to go to in November. ?Hi Velynn!

Did your batter reached “ribbon stage”?

This strawberry cake is perfectly balanced with a semi-dense, but moist and buttery yellow cake that’s lightened up by fluffy whipped cream icing. Unlike the American concept of strawberry shortcake (sweet biscuits/scones topped with strawberries and whipped cream),a Japanese strawberry shortcake is a layered sponge cake with a strawberry and whipped cream filling, and whipped cream frosting. We incorporate butter into batter first because fat in butter will deflate the batter if we add the butter directly.Add the mixture back to the batter by pouring over the silicon spatula. Thanks for the receipt.

Thank you for keep trying this recipe and sharing your experience. Once you fill out the bag half way, lift the bag and push the cream down to the tip.Squeeze the pipe to test to make sure the cream comes out smoothly. really helps, especially if you don’t bake often.Japanese sponge cake is very moist, airy, light, and it’s not overly sweet. King Arthur Flour’s website has a great section on high altitude baking!I live at high altitude so I have to play with recipes. If I were you, I would slowly adjust the amount of sugar, after trying the recipe first see what can be cut off. Hello,I was wondering if it is ok to use store brought whipped cream to use as the icing.I tried to make this cake last month but my icing didn’t get to the thickness I needed it to get when I tried to make it and I and to replace it with chocolate icing..Also can I refrigerated this cake after I finish putting the icing on it?Hi Ree!
I dont bake often hence followed ur steps closely and baked using my Bosch Series 8 oven – 4D Hot Air for 180deg for 22mins. This dessert is vegan. I am a hapa that grew up in Japan and my daughter and I love Japanese cakes (and food in general). Each layer will be thicker, but it will look nice – slightly taller cake.Hi, thanks for the detailed recipe and lovely pictures! Made it for a birthday celebration and now this is my go-to recipe for strawberry shortcakes. Beginning can be done with a mixer (like I did), but when you want to control how hard/soft your whip cream is, it’s much easier to control when you hand whip. Unfortunately, even though I followed the steps exactly, my cake come out dry. This prevents the mixture from deflating the batter and helps disperse the mixture. Thank you so much for trying this recipe! Still looks moist but not as browned)I made this recipe for Christmas and it turned out amazing.

Is it a meat or candy type?Domo arigato for the information and link regarding the instant-read thermometers!Thank you so much for the detailed instructions! 2) How do i make the top of baked cake top flat rather than domed? I loved this cake, it was so moist and the strawberries and cream with the cake together just tasted so good.
Place the whole apparatus into the preheated oven. Japanese Strawberry Raindrop Cake. Everything else in the recipe I followed exactly.Hi Nik! Hi I made this for the first time today, I liked the outcome, however my cake came put a bit dry in the inside, it wasn’t soft and fluffy. I wonder if increasing the fat content would help.

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