Japanese-inspired Strawberry Layer Cake
Strawberries + Whipped cream = ❤
Strawberries and whipped cream are a match made in heaven. Do you know Japanese strawberry shortcakes? They’re so sweet and yet so light and airy. They’re just perfect for summertime.
So I made this cake a year ago but I wanted to share this recipe with you because it’s one of my favourite cake recipes. I could eat these every day. Maybe not everyday. Most probably every week.
Ready to get addicted?
- 230 g flour, sifted
- 6 eggs
- 260 g sugar
- 90 g milk
- 60 g unsalted butter, melted
- 2 tsp vanilla extract
- 800 g heavy cream
- 80 g sugar
Strawberries (about 500 g – but really, it’s up to you 😉 )
Edible spray in Gold – very optional. I was just feeling extra for my birthday.
Preheat your oven to 175°C. Line the bases of a 20 cm and a 15 cm cake tins with parchment paper.
In a large mixing bowl, combine the eggs and sugar. Using an electric hand mixer, whisk the ingredients over a boiling pot of water until everything is fluffy and creamy white. Like, super soft, fluffy and foamy, almost meringue-like.
Take the bowl out and whisk to cool down. The batter is ready when it leaves a thick trail on top of the mixture when the whisk is lifted.
With a rubber spatula, gently incorporate the flour.
Microwave the milk and butter so that they’re lukewarm. Add to the cake batter.
Pour two thirds of the batter in the bigger cake tin and the other third in the smaller cake tin.
Bake the big cake for about 40 minutes and the small one for about 25 minutes. When you insert a toothpick inside the cake and it comes out clean, the cake is baked.
Allow to cool.
In your food processor, whip the cream and the sugar until soft and fluffy.
Cut the cakes in halves so that you have 4 layers of génoise. Layer the cake, whipped cream and strawberries. Use the rest of the strawberries to decorate.
Refrigerate for 2 hours. Serve fresh ❤
N. B.: Some people spread syrup on the cake layers to make them moist but I don’t find it necessary. You can do it if you want.