Japanese Strawberry Shortcake

Ingredients

• 3 Large Eggs
• 90 grams Granulated Sugar
• 90 grams Cake Flour
• 20 grams Unsalted Butter
• 1 tablespoon Milk
• 400 milliliters Heavy Whipping Cream
• 450 grams Fresh Strawberries
• 1 teaspoon Vanilla Extract

Instructions

1. 1

   Preheat oven to 170°C (340°F) and line a 7-inch round cake pan with parchment paper.

2. 2

   Whisk eggs and 90g sugar in a bowl over a pot of warm water until the mixture reaches body temperature. Remove from heat and beat with an electric mixer until thick, pale, and leaves a ribbon trail.

3. 3

   Sift cake flour into the egg mixture and gently fold with a spatula until just combined.

4. 4

   Mix melted butter and milk together, then fold a small amount of batter into the butter mixture before folding everything back into the main batter.

5. 5

   Pour batter into the pan and bake for 20-25 minutes. Let cool completely on a wire rack.

6. 6

   Slice the cooled sponge cake horizontally into two layers.

7. 7

   Whip heavy cream with extra sugar and vanilla until stiff peaks form.

8. 8

   Place one cake layer down, spread a layer of cream, add sliced strawberries, and cover with more cream. Top with the second cake layer.

9. 9

   Frost the entire cake with the remaining whipped cream and decorate with whole strawberries.