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:
• Strawberry Cake Recipe...
Cake Science Video:
• The science of BAKING ...
Enjoy!
♥

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