Fluffiest Strawberry Shortcake l Japanese Strawberry Shortcake Recipe
Вставка
- Опубліковано 15 бер 2021
- Watch and learn how to make strawberry shortcake all from scratch! This cake is very fluffy, rich, sour and sweet… absolutely my favorite cake. I'm sharing my tips and tricks so that you can successfully make the best strawberry shortcake at home.
Let me know if you liked it and please share with your friends and family who may like this video ;)
INGREDIENTS:
For Genoise Sponge Cake:
2 6”(15cm) pans or 1 8”(20cm) pan
▪ Egg: 4 large eggs
▪ Granulated sugar: 140g (4.9oz)
▪ Cake flour: 130g (4.6oz)
▪ Milk: 20g (0.7oz)
▪ Oil: 40g (1.4oz)
▪ Vanilla extract: 1/4 tsp
BAKE with 355F for about 25-30mins for 2 6’ pans.
Or about 35mins for 1 8” pan.
* I used only 1 6” today.
For Whipped Cream:
▪ Heavy cream: 350g (I recommend 40-50% fat content).
▪ Granulated sugar: 23g (Just to let you know you can adjust as you like. It tastes sweeter the next day!)
For Cake Syrup:
Water and granulated sugar = 1:1 ratio
Melt the sugar in hot water. (Heat in a pot or with a microwave)
* Adjust the ratio as you like!
Check out this video to learn how to make the genoise sponge a lot more in details with tips and tricks!:
• FLUFFY Vanilla Sponge ...
WATCH OTHER TUTORIALS!:
[SPRING COOKIE BOX | 10 cookies from 1 dough! | cookies from scratch]
• [COOKIE BOX] 10 Spring...
[How to Make an AMAZING Chocolate Lava Cake at Home]
• AMAZING Chocolate Lava...
[SIMPLE CHOCOLATE MIRROR GLAZE RECIPE]
• Very Simple Chocolate ...
Let's connect!
Instagram: / ayacaliva
🍰MUSIC:
Music by Mark Generous - Morning Commute - thmatc.co/?l=B69BC4D0
Music by Mark Generous - Vanilla Peppermint - thmatc.co/?l=CB30B6DA
Music by MYSM - Fucked Up Today - thmatc.co/?l=DCD85DC3
Music by Gil Wanders - Dreams - thmatc.co/?l=F482F4EB
Music by Jennifer Chung - Better Today Than Yesterday - thmatc.co/?l=6A077157
Music by Ice Cream Cult - Snow Day! (Feat. Joey Boone) - thmatc.co/?l=53E344A6
#strawberryshortcake #howtomakestrawberryshortcake #strawberryshortcakerecipe #genoisecake - Навчання та стиль
Hey guys! Hope you'll enjoy :) & keep practicing! You'll get better each time😉
15:47 to 15:49 when youre daughter takes a little bite and the face shows shes loving it !! Thanks for adding little parts of her reactions. Looks delicious! Thanks for sharing !! I haven't coverd with whipped cream yet but I know this will help! 😁 Also I dont think you should have felt bad. I think your daughter was just digesting & she even asked for more so I doubt it was too much. But youd know better if it was or how much she eats 😊
Hi I am using degree. What degree should I set for the 8 inch cake. Fan mode, top and bottom? Thanks
Came back to say thank you so much for creating videos like this. This is everything for us home-bakers. All the tips and tricks to make the final product amazing. My cake came out perfect! I can’t believe how light and fluffy this is. My son declared this to be his fave cake ever❤️
Thank you so much for taking time to come back and share that!! I’m so glad🥰
I love your tutorials, it feels like we're in the kitchen with you. Super relaxing and informative!
Is it relaxing!? I'm so glad to hear that! I want to make them relaxing but I always end up talking too much because I want to explain in details, and then... I feel they are not really relaxing any more at the end😅
This is the most beautiful cake I have ever made, and I can’t wait to taste it. Your directions are very clear, and it was so helpful to watch you and follow along. Thank you for your expert advice. Strawberry Shortcake like this is my favorite cake too and it turns out perfectly!
Thanks so much 😊 I'm so glad!!!
I love how this child completely enjoyed that beautiful cake! How sweet. I can hardly wait to make your cake. Thank you!
Thank you! It's funny she said it's too big after she had the whole slice lol
Hope you"ll enjoy!!!
So appreciate your video tutorials. I'm making my first ever strawberry shortcake and can't wait to give this a try. ❤
Hi Aya, I am so thankful for your tutorial. It’s my 1st experience baking a genoise cake & I baked this cake on my daughter’s birthday. The cake is so delicious, soft & fluffy. My daughter was overjoyed as this is the type of cake she’s hoping for on her birthday. Awww, I felt warm & contented 💕
I’m so glad🥰🥰 Thank you for sharing it. I’m so glad she loved it❤️
This is my favorite cake. I love your videos. You're a marvelous teacher: super clear, smart, detailed, but concise. I've learned so much from you. After making thousands of macarons (and many mistakes), your video finally helped me achieve the most perfect result my kitchen has ever seen! I'm really grateful to you for sharing your expertise. Now I'm trying to figure out how to make a layered European torte (like an Othello, Opera, or Sacher) without the cream squeezing out when you cut it. My fingers are crossed you'll show us one day.
Thank you so much!!! I'm so happy to hear that🥰 And congrats about your macarons!! High five🙌🏻 I am so excited to be a part of your baking journey.
This video is amazing walking us through it so thoroughly! I saved it so I can go back to it when I need to ❤️❤️
Im so glad!❤️ Thank you😊🙏
Thank you Aya, I feel like I can finally do a strawberry shortcake now, this was one of my favorite cakes ever in Japan, and it brings back memories of Christmas in Japan. Love your recipes and I love how you and your daughter end these videos, you are both beautiful.
Thank you Joanna!💓 You were living in Japan? This is a cake of lots of memories for me too☺️
@@PastryLivingwithAya Yes, for me this is the cake that brings back Christmas memories spent in Japan and I love this. Gambatte kudasai!!!
Thank you for sharing your wonderful recipes. I can’t wait to try some of them . 😊🙏🏾
Thank you, hope it’ll be a success!
thank you so much for the frosting tips! Will try it for my next strawberry cake (using your recipe as well!)
Awesome!😊 Have fun!!!
Aya, your tutorial is THE BEST EVER on YT! ( I watched hundreds of them) You clearly explained everything; skills to build the project and there is no excuse now except practising. I have been practising baking 3 loaves of bread per day and I am burnt out! LOL! Not close to the result. With your tutorial, I always come close and very presentable. Thank you and thank you. 🌹🌹🌹
Your daughter is such joy and it cracked me to see her rub her tummy and said "this is big". 💕
FYI - Your ebay listing has ended. Looking forward to order some in the future. Love. ❤️
Aww you literally made my day🥰❤️ Thank you so so much for your big support. And I didn’t know you ordered my cookies before!?? I should have known! Let me know next time ;)
It’s so funny she said “it’s big” after she ate the whole thing😂😂
I am excited to try this. I used your technique for tarts where you process the butter and flours into a fine fine powder and then rolled it super super thin. It was A MAZING! Best crust. So fine and crispy. This shortcake looks so beautiful!
Thank you! I'm so glad you loved the crust! You only need the recipe to make all the sweet tarts ;)
Thank you very much for sharing! I always come back for your yummy recipes :)
Thank you so much!!
She’s so wonderful and sweet! Thank you as always for your wonderful videos.💕
Thank YOU for always watching and supporting❤️
Lol I literally just subscribed to you this morning after watching your genoise video and now you upload this?! ❤️
Awesome🤗💓 Thank you!!
that was a really great way to show how to cut a cake I struggle with it everytime, but I feel like next time if I do it the way you showed it just might work
I'm SO glad to heat that!!! I hope so😌🌸
Love your tips 🥰 my sponge always turns out rough but I will try again with your tips!
Yes, hope it turns out good!
All your tips and tricks are precious for home baker like me..never been in culinary school before..tysm 😍😍
Thank you🥰 I’m so glad!
This is absolutely my favorite cake, too, and the day you made it happens to be my birthday😍How good it must've felt for your daughter to enjoy your favorite cake so much--adorable❤ I'm having this cake specially made for my birthday this year (I have dietary restrictions, so I hired a pro to make sure it tastes right) and I'm SO excited!
You are so talented. You make such delicate delights. Great instruction and such aesthetically pleasing videos. Thank you for recipes and INSPIRATIONS 🇨🇦
Thank you! Thanks for watching from Canada! I went to Canada before and loved it!❤️
Just to watch her enjoying it so much, I want to have some! Your baby daughter is adorable 😍
Thank you!🤗 She’s so precious.
Beautiful beautiful cake! Precious daughter! She really enjoyed it!! Also, excellent tutorial! I had to subscribe!!!
Thank you😊🙏🏻❤️
Aya that looks so tasty......as always thanks for sharing.
Thank you for watching always!🙌🏻
Hello! Can't wait to see your next tutorial. Cherry blossoms in my area starts to bloom, we have earlier, mid and late seasons. I can't imagine how beautiful it would be if you do something related to Sakura! Love from Pac NW!
Love Sakura😊🌸 I should not miss the reason next year!!!
WHEN I TELL U THIS CAKE IS DELICIOUS IM NOT JOKING AT ALL.THIS IS NOW MY GO TO CAKE AND I WANT TO EAT MORE
Thank you😁❤️ I’m SO glad you loved it!!!!
It’s beautiful thanks for sharing!
You are so welcome! Thank you🙌
Qué delicia de pastel!
Me encanta la forma en que explicas el paso a paso. Voy a cocinarlo pronto.
Saludos desde México 🇲🇽
I think I understood the most part😆 thank you!!!
Happy day darlin ❤❤ I always have a little giggle when children are eating and they use their fingers to put the food onto their spoon 🥄 so cute 🥰 and I laughed my head off when she had realised that she had way too much cake 🍰 lol 😂
Very helpful tutorial!Thanks:)
Marimari!! Thank you😍
Too cute 😊 she wants her birthday to come ever time she eat cake 🍰‘thanks for the information 💕
She recently often ask, mama is it my birthday today?😂
Looks delicious!!!!
Thank you!!
I LOVE LOVE the ending always 🥰😍😍 she is So beautiful. Great recipe, of course I will be doing it tonight like always love ALL of your recipes.
Aww thank you! Love how quickly you practice👏🏻👏🏻👏🏻
Thank you for sharing 🥰
My pleasure!
Very helpful indeed ❤️
Great❤️ Thank you!
This is a my dreams cake 😍😍😍.. Thanks 🙏🙏
Awesome😊❤️ my pleasure.
Very cool video👍
Your daughter is your best critic, she's beautiful. Love her.
She’s the best!🥰
I let you know, I made it, was so amazing, thanks so
Glad you liked it!! Thank you for letting me know!
You are an artist! The final product looked so beautiful! And your daughter is a sweetie, she looked so cute in her Minnie Mouse dress 😊
Thank you😌💓 she loves all those fluffy dress😁
Love your video!
Thank you!!
On vous adore thank you 😘
Welcome!☺️
Tried this yesterday. It was great. Staggeringly easy. I kept feeling like I'm doing something wrong.
The process is very different from butter cakes etc. congrats!🥂
Forgot to say, loving your new intrp pages.....
Thank you🤗
Thank you so much for all your tips and detailed explanation! Tried making this and it turned out amazing! It’s the best sponge cake I’ve ever made. 😊
Is it possible to adapt this recipe for a flavoured cake? I’m thinking of adding hibiscus tea + pomegranate juice but I think it will mess up the ratio. Do you have any cake recipes that use a liquid flavouring or juice? If not, do you have any suggestions? Thank you!
Sooo cute! when she realizes that she ate a big slice of cake haha and she said mommy it's so big! But it's all gone hahaha so delicious cake Mam! Gambatte ne!!
Aww thank you😊 you speak Japanese!? Arigato ne❤️ She’s awesome😁
🎉🎉👍👍👍👍👍🎉🎉🎉🎉 looks like so yammy 🎂🤤🤤🤤🤤🤤
Thanks😊
try putting dowels outside of cake it keeps knife steady and you get a level slice i love watching you
Lovely look of soft cake🍰🥳. But what's the goat leaf? 🙏.
Thank you for sharing! Your daughter is so cute!
Thank you!😊
Can we add strawberry purée in the batter as my friend loves strawberries?
"Mama this is big"
Carrying the empty plate to her mother.
"I want more!" Ehehehhe
I loved it! Hey mom it's my birthday?! She's adorable & she wanted more.
Thanks☺️ She’s the best!💓
Your daughter is so beautiful and so sweet! Just like all your desserts 😋🥰
Thank you❤️ She’s the sweetest thing!
May I ask what brand do you use for cake flour? This looks sooooo good!
I’m using Japanese cake flour from a company: nisshin. I love it! You should be able to get it online.
Hi just a question if in using square thin sheet pan, what is the temperature and the baking time for that one. Thankyou so muchhh hope you will reply it ☺️☺️
If it’s about a same size, you can do the same temperature and time. With more amount, add more time and keep checking toward the end!
Hi Aya, your recipe looks really delicious and I would like to try this. ☺️ But the heavy cream here doesn’t contain fat higher than 24%. Will that be okay? if not, what can I substitute or maybe add to meet the required? thank you! 😊
Less fat doesn’t whip as well. Maybe add mascarpone to increase fat content of your cream?
Love it how tall did your cake ended up ? after all the ingredients
I think it was about 8cm! Without all the fruits on top!
I made one. :) Thank you for your video. But my cake is still kind of dense. Any tips you may have to overcome this hurdle?
Thanks for watching it and trying at home :) the biggest tips to make it fluffy are to 1) whip eggs a lot just like how I did in the video and 2) mix the batter fast with cut and fold motion and immediately pour into the pan and bake right away before the eggs start losing air bubbles too much.
I hope you can watch the tutorial again and give another try!🙌🏻 good luck😉
Торт такой уже пекла. Моему мужу очень нравится. Он очень-очень вкусный. Ava, пожалуйста,не могли бы вы испечь эклеры в вашем исполнении? Спасибо!
I’m sorry I don’t understand it🙏🏻 Wish UA-cam can translate for me.
Hello, how many days can this cake store in frig after?
Thank you for sharing with us 😋😋😋
Your daughter is cute and lovely, funny when she ruff her tummy😄
Thank you😊❤️ The first 24 hours is the best in my opinion but it is still edible within 5 days or so.
@@PastryLivingwithAya ok, thank you💝
Thank you so much for great technique and recipe.
I wish I have had a cake with you guys.😅😋😅😋
What is your sweet daughter name.?
She is so cute.😘😘
I'm glad it was helpful for you! She's Rei ^^ She's the sweetest!
Hi Aya, thank you for your amazing video. I have tried baking your genoise sponge, do you know why the bottom of my cake is denser than the rest of the cake? I hope you can help and address my concern...much appreciated 🥰
Hi! So mine always get caramelized on the surface just like other cakes since it's toasted from the bottom heat. It gets the thicker skin but the inside is not really dense. Was it really dense?
Did the cake itself rise up or did it come out anything different from mine? trying to understand the cause.
By flipping the cake after being baked, it helps to keep the shape.
@@PastryLivingwithAya awww i never expect you reply such promptly. I am chuffed thank you so much. The cake rises nicely Aya, just when I divide it into 3 layers, the bottom layer seems denser than the other two. I guess I hadn't mixed the liquids as well as you had stressed. I will definitely try again. Looking at your cakes, i know I need to practice more. Thank you so much for replying, you are amazing. I feel so supported and motivated 🥰❤❤. Thank you Aya!
That could be why! Hope it gets better next time :) Good luck & thank you for your support!🙌😊🌸
@@PastryLivingwithAya I also have a 2 year old boy so I kinda know how hard you had worked to balancing out creating great-content videos and spending time with your beautiful daughter. Please take a well care and keep up your great work. You deserve all the love and support, much love
What a beautiful child!
Thank you!
Ur daughter is so cute and sweet like ur cake love from India
Thank you😊❤️
Can I use this kind of bread for a weeding?
🥰🤩
thanks for your video! when I put flour into egg batter it shrunk right away! the flour deflated the batter like it absorbed all the liquid from the batter... even though the batter was I think in ribbon stage... help please?
That happens always but you can minimize that by using a folding motion when you mix, whip the eggs with low speed at the end to make the air bubbles smaller which does not get killed as easily as big bubbles, whip eggs enough, quickly mix, bake right away etc. hope that helps!!
Thanks Aya. How do you make stabilised whipped cream?
I'd never tried it but seems like some people add cornstarch to the heavy cream to stabilize the whipped cream. I heard it leaves some gritty texture but it might worth trying!
@@PastryLivingwithAya thank you. I made the strawberry cake wit was yummy.
Can I use this recipe and add strawberry purée into the sponge cake batter? My friend is a strawberry lover.
You can try adding it instead of milk! If it’s too subtle, you can mix the purée in cake syrup and let it soak on cake layers.
@@PastryLivingwithAya thanks a lot
Dear Aya, I desperately need your advice!!! I’ve made this a couple of times now but everything went wrong when I start frosting the cake😭 my whipped cream is so rough every time. Never as smooth as yours. What have I done wrong? 😭 I made this for my husband’s birthday today and the frosting is so ugly 😭 I don’t know how am I going to serve the cake...even though it’s just the two of us but it’s not nice to look at 😔 if you can see this comment, I hope to get some professional help/tips from you ❤️
How much sugar and water do I use for syrup? Plus I used a 10inch pan it did not rise? Oil leaked out too?
I did 1:1 water and sugar this time! If it didn’t rise, the most possible reason is that it was not whipped enough. Because this sponge does not contain baking powder, it rises up with the effect of whipped eggs mostly. Try whipping a lot more next time and see if that makes different! ;)
Good morning aya can you please tell me do you double the ingredients to make 2 six inch cake at the same time thank
You can do the one batch to bake 2 6”. Which makes 1 8” also!
Hello dear
Would you be kind enough to explain what means “ frosting” is it the buttercream? Or there are types of frosting!
Why did you make plain whipping cream to cover the cake and you didn’t use one of known buttecreams? Also when to use butter cream and when to use whipped cream to cover and decorate the cakes 🍰
Thank you dear
Lots of love ❤️
Hi! For strawberry shortcake, I always use whipped cream. That's the style of strawberry shortcake in where I am from at least! With my understanding, when people say "frosting", It means all the type of creams to coat cakes. So that includes whipped cream and buttercream. It really depends on what you like, you can try any frosting you like! Hope it helps ;)
@@PastryLivingwithAya thank you very much dear
You’re so kind 🙂
Wouuu looks amazing...!! Do you mind if you give me the measurements for ingredients pls
It’s listed in the description box below!
@@PastryLivingwithAya thank you so much 🌹
Of course ;)
Aya, you have crazy baking skills and everything you made are so crazy beautiful! I would seriously suggest you invest in a better camera system with decent lens as well (if you have extra budget lighting would be the next step), it seems like you've pretty much maximized the current D80 kit and a better system would take your video quality to a whole nother level
Thank you for the suggestion! I totally agree about improving my filming skills. Especially about how to control lightning. I will improve it a lot more this year!🙏🏻
Can you make a tuturial for semi naked cake using whipped cream
I’d love to!
What is the height of your 6 inch and 8 inch pan? Also I can only find 33 pct whipping cream :( will that still work?
The height of 6" pans are about 2.25 inch height. And 8" pan's is... 3"!
I recommend to use 40-50% fat heavy cream/whipping cream. The more the fat content is, the better it holds as a frosting. 45% is my current favorite.
I am dying to make the cake. Is your recipe with measurements linked anywhere?
It’s listed in the description box below!
Did you use olive oil in this recipe?
Yes I did!
デコレーションをするためにはアメリカでは何パーセントのホイップクリームを使うと日本のに近づけますか？
日本では40-45%のものをよく使っていましたが、アメリカの生クリームは大体40%ほどなのでそのまま使っています！
Do I cut the cake layers when it is frozen so it does not have crumbs
I think a lot of factories do that way but you might don’t want to freeze completely unless you have a very good sharp knife. Also, fresh strawberries get giggly after being frozen, so you can add them later after slicing it.
What are the measurements of your cake syrup, I didn't see it in the recipe!
Can I know how to avoid whipped cream from turning soft so easily as I’m very new and I cannot complete the frosting so fast.
You can dip your bowl in ice water while you are frosting, that can help maintaining the condition of your whipped cream. Make sure your room is not warm as well if possible!
@@PastryLivingwithAya thanks. It helps and I’ve done 4 Japanese strawberry shortcake so far. We all love it. Can I know if you have any mango cake recipe that I would like to do for coming Father’s Day?
I do not have it ready right now but thank you for the suggestion!
@@PastryLivingwithAya thanks.
How long does it take to make ?
Including the cooling time for the sponge, it takes about 2 hours!
I wouldn't feel guilty one bit eating multiple slices of this. My excuse is the strawberries are healthy. :D
Haha! True! I almost always eat a half of this by myself😋
What's the sugar and water ratio, and how grams and litres?
It's listed in the description box!
how much flour do I put in for the cake?
I listed the recipe in the description below!
Firstttt
Oh WOW thank you~🤗
Hi , how do I subscribe or how do I get the recipe, thank u
There is a subscribe bottom under the screen on the left side😉 I listed the recipe in the description box below!
Nobody
Me: turns this cake into a cake from death note (the one that l ate btw)
I like the anime!😁
You say you apply sypur to cake...what kind of sypur?
I usually do 1:1 sugar and water. You can ad just the ratio as you like. I’ll add the info in the description box!!
Cups measurement please
I tried twice to make the batter fluffy but it never happened. I beat for 20 min on high speed. Any ideas? I'm going to make ti anyway or else I'm just wasting at this point!
The possible reasons I can think of is liquids or oil: when even a little bit of them mix in the batter, it doesn’t get whipped up well. So make sure your tools are all clean completely. Also, if you are using a hand blender, move your whisks well so that it get whipped up with shorter time. Hope it’ll be a success next time!
If it’s just one 6”, will the temperature and duration be the same as two 6”?
With the same temperature, you'll need slightly less time to complete!
@@PastryLivingwithAya thank you so much. I’m too slow when I apply the whipped cream. Is there a beginner way? Or just need to keep practising?
Okay 👍 I am going out to buy myself a turntable 😂 I’ll be back, I’m back and ready to make this gorgeous little sponge cake 🍰 lol it’s a little bit more than a little old fashioned sponge cake 🍰 with jam and cream made from the recipe on back of a White Wings cornflour box and I dreaded it every birthday 🎂 but Aya you have excited my little girl with in me to not cringe at the sight of a sponge cake 🍰 it’s elegant but very restrained Aussie gal is in the kitchen and I’m rewiring my little girl inside of me to say sponge cake 🍰 is yummy so you’re probably wondering why I don’t like sponge cake 🍰 It’s because my mum would use a entire bottle of strawberry 🍓 jam and then topped off with cream that was really in between cream and butter 🧈 blah 😑 😢
Did i saw the word "goat"??
This looks like strawberry shortcake which is an American dessert. How did it become a Japanese dish? I’m confused.
Strawberry shortcake was first introduced to Japan back in Meiji era. It was British scone style strawberry shortcake. Japanese people slowly changed that into very fluffy version as their liking.
Can we add strawberry purée in the batter as my friend loves strawberries?