Why Make This Recipe
Making a 6 Inch Japanese Strawberry Shortcake is a delightful way to celebrate any occasion. This cake is light, fluffy, and filled with sweet strawberries, making it a perfect dessert for spring and summer events. Its charming size is ideal for smaller gatherings or intimate celebrations, allowing everyone to enjoy a slice of sweetness without overwhelming portions.
How to Make 6 Inch Japanese Strawberry Shortcake
Ingredients :
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, at room temperature
- 5 1/2 ounces whole milk, at room temperature
- 2 large egg whites, at room temperature
- 1 1/2 teaspoons clear imitation vanilla extract
- 2 cups cold heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups fresh strawberries, washed, hulled, and sliced
Directions :
- Preheat the oven to 350 degrees F and prepare three 6-inch cake pans with cooking spray and parchment paper.
- Mix cake flour, granulated sugar, baking powder, and kosher salt in a bowl.
- Add cubed unsalted butter and mix until you get a coarse meal texture.
- Add half of the milk and beat until light and fluffy.
- In a separate bowl, whisk together remaining milk, egg whites, and vanilla; add to batter in three additions, mixing until just combined.
- Divide batter evenly among the prepared cake pans and bake for 23-25 minutes.
- Cool cakes in pans on a wire rack.
- For the whipped cream, whisk together cold heavy cream, confectioners’ sugar, and vanilla until firm peaks form.
- Assemble layers by stacking cakes, piping cream, adding strawberries, and repeating with remaining layers.
- Frost the cake with whipped cream on top and sides.
- Decorate with additional whipped cream and remaining strawberries.
- Serve immediately or refrigerate for up to 2 days.
How to Serve 6 Inch Japanese Strawberry Shortcake
Serve this cake chilled or at room temperature. It’s best enjoyed fresh, so cut slices as needed. You can accompany it with a cup of tea or coffee for a delightful dessert experience, making it a perfect treat for afternoon gatherings or special celebrations.
How to Store 6 Inch Japanese Strawberry Shortcake
Store any leftovers in the refrigerator. Keep the cake in an airtight container or cover it with plastic wrap to maintain freshness. It’s best to eat it within 2 days to enjoy the strawberries and cream at their best.
Tips to Make 6 Inch Japanese Strawberry Shortcake
- Use fresh, ripe strawberries for the best flavor.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- For added decoration, you can pipe extra whipped cream or add mint leaves on top.
- Make sure all ingredients are at room temperature to ensure even mixing.
Variation
You can add different fruits like peaches or raspberries in place of strawberries. You can also try using flavored whipped cream or adding a layer of jam between the cake layers for an extra zing.
FAQs
1. Can I make this cake in advance?
Yes, you can bake the cakes ahead of time. Just remember to store them in the fridge and assemble with whipped cream and strawberries right before serving.
2. What can I use instead of cake flour?
If you don’t have cake flour, you can substitute it with all-purpose flour and reduce the amount by 2 tablespoons for each cup.
3. Can I use frozen strawberries?
While fresh strawberries are best for decoration and flavor, you can use frozen strawberries in the filling. Just make sure to thaw and drain them before using to avoid excess moisture.
Japanese Strawberry Shortcake
Ingredients
For the Cake
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, at room temperature
- 5 1/2 ounces whole milk, at room temperature
- 2 large egg whites, at room temperature
- 1 1/2 teaspoons clear imitation vanilla extract
For the Whipped Cream and Topping
- 2 cups cold heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups fresh strawberries, washed, hulled, and sliced
Instructions
Preparation
- Preheat the oven to 350 degrees F and prepare three 6-inch cake pans with cooking spray and parchment paper.
- In a bowl, mix cake flour, granulated sugar, baking powder, and kosher salt.
- Add cubed unsalted butter and mix until you get a coarse meal texture.
- Add half of the milk and beat until light and fluffy.
- In a separate bowl, whisk together remaining milk, egg whites, and vanilla; add to batter in three additions, mixing until just combined.
- Divide batter evenly among the prepared cake pans and bake for 23-25 minutes.
- Cool cakes in pans on a wire rack.
Whipped Cream and Assembly
- For the whipped cream, whisk together cold heavy cream, confectioners’ sugar, and vanilla until firm peaks form.
- Assemble layers by stacking cakes, piping cream, adding strawberries, and repeating with remaining layers.
- Frost the cake with whipped cream on top and sides.
- Decorate with additional whipped cream and remaining strawberries.