Strawberry Shortcake is probably one of the most popular and classic cake as a dessert in Japan. Whether it’s for birthdays or Christmas or any type of celebration, we enjoy Strawberry Shortcake all year around.
Strawberry shortcake consists of 3 components: sponge cake, whipped cream, and strawberries. It’s simple as that. However, to create the perfect sponge cake and whipped cream involves many techniques.
And to make a really good shortcake, precise measurement,really helps, especially if you don’t bake often.
Sponge Cake. Lastly, the texture of the sponge and probably the most critical. The size of the bubbles within the sponge needs to be consistent, not too rough on the tongue yet it does need some structure so you can feel them on your tongue. This is probably the part I tested the most to achieve the perfect result.
Fresh Strawberries. The fresh strawberries are probably not the easiest ingredient to purchase depends on where you live. I know I’m spoiled in California where we literally have strawberries all year round. When you select the strawberries, make sure they are equal in size and not too large so they’ll be more visually appealing.
After going through several tests, I am really happy with my results, and my friends and family who enjoyed the cake agreed as well. I’ve served it several times over holidays and it’s been a huge hit.