September 19, 2010

Japanese Strawberry Shortcake

Baking a strawberry shortcake for one of my sisters, Kexian had been on my plan way before her birthday. When I saw the recipe from "Okashi Treats" by keiko ishida, I knew that would be the one I gonna make for her. See the strawberry cake below that I'd made for her years ago before I started baking intensively. Haha I don't think anyone of you (my sisters) remember this?? I can't remember which year was that also! One thing for sure is, despite my lousy baking and decorating skills, you all were always so supportive. :)

I don't know was it a fortunate thing that I got a little helper this time - my nephew. :P I was worried that he would mess things up cos' I knew he just wanted to play and I also have to give him instructions which I thought, things would move faster with me doing it alone. ;) Nonetheless, he's a great help to me in double sifting of the flour and I could see him enjoying himself as he mixed the batter for me and weighed the ingredients. But he soon got bored after a while and I caught him pouring some remaining flour intothe bowl without sifting! Children are indeed so clever nowadays!

I used to call him "my little nephew" but he is not now. He is going to primary one next year and he is a big brother to his younger brother, who is more playful than him!

He was imitating me by also flipping through the recipe book. :)

The recipe was beautiful. I hardly had a sponge cake that came out perfect with no cracks.

...and the sponge cake texture was extremely soft and crumbly. I don't think for this recipe, you can slice the cake into three layers otherwise the layers would break apart. As stated in the recipe, I sliced into two layers. As the texture was very soft and spongy, it absorbed the syrup very well, just like an absorbant sponge. After chilling, the sponge cake taste very refreshing, and remains moist and soft.

The two layers was sandwiched with vanilla cream and fresh strawberries, frosted with freshly whipped ream.

The cake was being transported the entire night, from Demsey Hill's Dome Cafe, to Ben and Jerry's, who didnt allow us to celebrate birthdays by bring homemade cakes. It finally settled at Marina Barrage. Luckily it survived and remained chilled. ;)

This cake was a success! Birthday gal loves it. :D :D

Japanese-style Strawberry Cake

Ingredients for Sponge Cake:

  • 115g pastry flour (I used cake flour)
  • 170g eggs
  • 130g castor sugar
  • 15g glucose
  • 30g unsalted butter
  • 45g fresh whole milk
  • 1 tsp vanilla extract

Ingredients for vanilla cream:

  • 150g whipping cream
  • 15g castor sugar
  • 1/2 tsp vanilla extract
  • 4g gelatine sheets, soaked in ice water to soften
  • 20g fresh milk

Ingredients for whipped cream:

  • 200g fresh cream
  • 15g castor sugar
  • 1/2 tsp vanilla extract


  1. Preheat oven to 170°C. Line cake pan with parchment paper. Sift flour twice.
  2. Beat eggs with a whisk, then add sugar and glucose. Place bowl over a double boiler and mix well.
  3. When egg mixture is warm, use an electric mixer to beat on high speed until light and fluffy. Reduce speed to low and continue beating for about 1 minute.
  4. Place butter, milk and vanilla in a bowl and place over a double boiler until the butter has melted, stir through to mix.
  5. Add 1/6 of egg batter to butter mixture and mix well. Then add butter mixture to remaining egg batter and fold through evenly. Sift flour into bowl and fold using a spatula until batter is glossy.
  6. Pour batter into prepared cake pan and bake for about 40 minutes or until cake has a bouncy texture at the surface. Remove from pan and place on a wire rack to cool.
  7. When cooled completely, trimmed off the top crust, and slice the cake horizontally into two layers.
  8. Place one layer on a flat tray and brush evenly on both sides with 1/3 of the sugar syrup (to make syrup, use 25g castor sugar and 50g water). Set aside.
  9. Make vanilla cream. Whip cream in a chilled bowl until stiff peaks form. Place milk, sugar and vanilla in a small saucepan and bring to a boil. Add softened gelatine and mix well. Let milk mixture cool to about 30°C. Add milk mixture to whipped cream and fold until just incorporated.
  10. Slice strawberries (about 300g) lengthwise. Spread vanilla cream onto the layer that was brushed with the sugar syrup, then topped with strawberries. Place the other cake layer over and press down lightly. Chill in the fridge for a few minutes to set.
  11. Make whipped cream. Whip cream, sugar and vanilla in a chilled bowl until stiff peaks form. Cover cake with whipped cream and garnish as desired.

Recipe adapted from: "Okashi Treats" by keiko ishida



Passionate About Baking said...

Hi Aimei,
This strawberry shortcake looks really soft and good! It's so nicely decorated too! I would like to have a piece of this anytime! Thanks for sharing the recipe! :)

Pei-Lin said...

Aimei, I'm a huge fan of Asian-style fruit cakes, be it Japanese strawberry cake or Chinese (Hong Kong) fruit cake. I prefer a refreshing approach to fruit cake. That's why Western rum-flavored fruitcake has never been my fave. Too rich and heavy for me!

I love yours! Looks so good!

Aiya, I sometimes also look back at my old creations lar ... Couldn't help but chuckle. Most importantly, it's your folks that love what you've prepared for them! Your hubbs is so damn lucky to have you!

Pei-Lin said...


Esther said...

Good job. The texture of the sponge cake looks so delicious. Yay, your cake survived all that transportation.

What is glucose? Is it corn syrup? Thank you. :)

Bakericious said...

Aimei Happy Belated Birthday to your sis. The cake looks so beautiful and the sponge cake is so soft, yummy.

Bakertan said...

Hey Aimei,

You're too humble. The cake turned out pretty good. Its very nicely decorated with the strawberries and blueberries =]

If you want to slice cakes into thinner layers, doing it with a cake leveller would be easier. Its harder using a serrated knife, from my experience.

sherlyn said...

The cake is so nice .. and soft inside ... My cousin loves japanese strawberry shortcake too .. give me another few yrs before i bake her one hehehehe ...

btw, got whipping cream, fresh cream ... the whip cream cannot come from fresh cream ?

Anonymous said...

Hi Aimei

Where can you buy glucose in Spore? I never seem to find it. Does Daiso have it?

Aimei said...

Passionate About Baking: Thanks! I actually copied the exact design from the recipe, not exactly my own design. :P

Pei-Lin: Yeah I agree that I prefer Asian cakes too. Whenever I look at wetsern recipes, i shrugged when I saw the ingredients loaded with fat and butter. I thought you will be ok with that since you spent a few years in the states. I would still love to taste their desserts if I have the chance. :)

Pei-Lin & Jess: I thank my sis on her behalf! :)

Shirley @ Kokken69 said...

Aimei, now you've convinced me to try the recipe :).... Judging from the smile and thumbs up from your sister... It must be good... The photo of your nephew flipping through the cookbook made me smile :)

daphne said...

that looks really soft and fluffy!

Best wishes with the wedding prep!! It will be all worth it.. kekeke

Aimei said...

Hi Esther, glucose is not corn syrup. It's ingredients states: hydrolysis of starch, surphur dioxide? hehe i seriously dunno what is it. Lemme do a google on it and let you know after I know. :P

You can get it at Phoon Huat. (for anonymous also) :)

Sherlyn: I find that different people use the term fresh cream differently. Since in this recipe it did not state whipping cream, I guess it refers to heavy cream that can be whipped. But for this recipe, I used the same whipping cream as I did for vanilla cream.

Thanks Bakertan! I have yet to buy the cake leveller but will look out for it. :) I saw your post on the instruction.

Shirley: yes even though he can real noisy at times when I'm baking cos' any lost in concentration can lead to disasters, you can't help when you see how sweet and innocent kids are.

Thanks Daphne! :D

MaryMoh said...

happy Birthday to your sister. The cake is so beautifully decorated. I like it. Thanks very much for sharing.

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Jennykoh said...

I use light corn syrup instead glucose.Add 1 tbsp orange zest.The cake s very soft with tangy flavour...