Japanese Strawberry Shortcake Recipe Cooking With Dog
Japanese cuisine is known for its precision and delicacy, and desserts are no exception. One of the most popular Japanese desserts is the Strawberry Shortcake, which is a light and fluffy sponge cake layered with whipped cream and fresh strawberries. This dessert is perfect for any occasion, from a casual afternoon tea to a fancy dinner party.
What is Cooking With Dog?
Cooking with Dog is a popular YouTube channel that features a Japanese chef named Francis and his poodle named Chef. The channel has gained a massive following over the years, thanks to its unique concept and the charming personalities of Francis and Chef. The videos feature Francis demonstrating how to make various Japanese dishes, with Chef providing commentary in his adorable barks and whines.
Ingredients
For the sponge cake:
- 4 large eggs
- 120g granulated sugar
- 120g cake flour
- 40g unsalted butter
- 40ml milk
- 1 tsp vanilla extract
For the whipped cream:
- 400ml heavy cream
- 60g granulated sugar
- 1 tsp vanilla extract
For the filling:
- 500g fresh strawberries
Instructions
1. Preheat the oven to 170°C (338°F).
2. Separate the egg yolks and egg whites into two bowls.
3. Add sugar to the egg whites in three parts, beating each time until stiff peaks form.
4. Add the egg yolks to the egg whites and gently fold in with a spatula.
5. Sift the cake flour into the bowl and gently fold in until there are no lumps.
6. In a small saucepan, melt the butter and milk together over low heat. Add the vanilla extract and mix well.
7. Add the butter mixture to the batter and gently fold in until fully incorporated.
8. Pour the batter into a lined 18cm (7 inch) cake pan and smooth out the surface with a spatula.
9. Bake the cake for 25 minutes, or until a toothpick inserted in the center comes out clean.
10. Remove the cake from the oven and let it cool on a wire rack.
11. To make the whipped cream, combine the heavy cream, sugar, and vanilla extract in a mixing bowl and whisk until stiff peaks form.
12. Cut the cake into three equal layers.
13. Wash and dry the strawberries, then cut them into thin slices.
14. To assemble the cake, spread a layer of whipped cream on the first layer of cake. Top with a layer of sliced strawberries. Repeat with the remaining layers of cake, whipped cream, and strawberries.
15. Decorate the top of the cake with more whipped cream and strawberries.
16. Chill the cake in the refrigerator for at least 30 minutes before serving.
Conclusion
Making Japanese Strawberry Shortcake is a fun and rewarding experience, whether you're a seasoned baker or a novice in the kitchen. With the help of Cooking with Dog and this recipe, you can create a delicious and impressive dessert that will delight your friends and family. So put on your apron, turn on your oven, and get ready to enjoy the sweet flavors of Japan!