- Hi, guys, it's Rie.
Today, we are making strawberry shortcake.
(upbeat music)
So, in Japan, we eat strawberry shortcake
in any kind of celebratory occasions.
Birthdays, graduation, Christmas even.
When I hear strawberry shortcake,
I immediately think of sponge cake with cream
and strawberry on top.
This is Japanese version, and I wanna show you
how to make it today.
I need four eggs and I'm using warm water,
so eggs become room temperature quickly.
I'm already preheating my oven for 350 Fahrenheit.
Set aside.
So, you have parchment paper, fold like triangle,
and this corner to the other corner,
fold another corner, find the middle and cut right here.
And you made a circle, perfectly fits in the mold.
Line on the bottom, and then you also want
to line on the side.
So, cut, nice, and line the side.
And ready!
And let's move on.
I have 40 gram of milk and 40 gram of butter,
and I'm gonna just use microwave to melt butter completely.
Okay, so, prep is done.
I have room temperature eggs and hot water bus.
Let's crack the egg.
So, the reason we are using room temperature egg
because it's a little bit easier to whip up.
I have 95 grams of sugar.
Whip this until kinda pale color,
like five to eight minutes.
I want to make sure the temperature
is about 85 Fahrenheit.
I'm adding honey.
So, you start seeing this is becoming like very volumey.
Kinda draw eight or like whatever you want,
your initial, smiley face,
and if you can still see the line
and it's kinda disappearing like a couple seconds,
that's ready.
I have been whisking with high speed,
so I'm going to lower the speed
and mix another two to three minutes
so the bubble becomes smaller
so when you bake the cake, you don't see big bubble
in a baked sponge cake.
I want to make sure the cake is not dry,
so honey, milk, butter helps cake keep moist.
Now, I'm going to add some flour.
We wanna sift the cake flour
so you don't have big chunk of flour in the mixture.
You kinda wanna mix it with rubber spatula
until flour is well incorporated,
it's about 30 to 40 times if you never made a cake before.
I'm adding milk and butter mixture,
and make sure this is warm, not too hot.
So, I'm kinda using spatula,
spreading milk and butter mixture
another like 40 to 50 times.
Okay, batter is ready and I'm going to put it in the mold
and bake the cake!
Just pour all the batter,
and then you want to drop like high place,
like two or three times,
kinda removing big bubbles.
And I'm going to lower the temperature, 320 Fahrenheit.
Bake the cake for 30 to 35 minutes
until it's nice brown color.
While the cake is baking, let's prep decorations.
We are going to use strawberries,
take off the top, and if you have bigger one,
we gonna cut, kinda same size.
When I bake, I like to listen like old jazz music,
kinda channeling old grandma who is good at baking.
(laughs)
Cake is beautifully baked and it's rised nicely
because of the power of eggs.
And I want to make sure it's cooked through,
and it came out clean so it's fully baked.
You want to drop it two times
so it will prevent shrinking.
While we are waiting for cooling down,
let's whip some cream.
500 gram of heavy cream, 75 gram of sugar
and I have vanilla, one teaspoon.
I like whipping cream with whisk
so I can control the texture.
It's gonna take time though.
And you want to whisk until stiff peak.
Why it's stiff peak, why it's not, it's a hard peak?
The other day I said, "I'm introvert."
And I told Alex, "You are outrovert."
(laughs)
Getting there.
I feel like my right arm is gonna
get bigger than my left arm.
All right, cool.
So, I'm gonna just keep in the fridge until I use it
and let's decorate the cake.
So, cake is cool to touch, so I'm going to flip and peel.
I'm going to cut it in half,
moving the blade little by little.
Yeah, nice.
We have turntable, it's easy to decorate.
And we have cake board, so the cream
doesn't get on too much of the surface.
This is kinda ugly part, so I'm going to put on the bottom
so nobody sees it.
And I'm using bowl scraper.
We have small offset spatula,
I'm gonna just spread the cream evenly.
You don't want to put too much cream at this point,
just like a nice, even layer.
And we have the cut strawberry.
Laying down.
Want to make sure eat bite has a strawberry, you know?
You get strawberry, you get strawberry. (laughs)
So, strawberries laid out
and I'm going to put more cream on top,
and you're going to put the last one
and then whip a little more.
Kinda spread with little offset spatula.
And I go down.
Make sure the sides get enough cream.
This get a little bit trickier than buttercream
because it's all whipped cream.
And from now, I'm going to just clean up.
This part of cake decorating,
when you kinda make it look really smooth,
it's very satisfying.
Put the bowl scraper close to you
and kind of like rotating,
and don't move your right hand too much.
It's kinda like a first coat,
we are doing like second coat.
I think decorating cake is something
you have to practice many times.
You have to be very patient.
I'm still learning how to decorate cakes
but, you know, this is kind of handmade cake
so it doesn't need to perfect, I think.
If you are also stressed, don't stress too much.
We have some leftover cream, so I'm going to pipe on top.
So, I have a piping bag.
I'm going to twist and insert into the piping tip.
You can hold it with your hand
or you can use tall glass and add the cream.
I'm gonna pipe.
All right.
And put strawberries.
Okay, just simple as that, we made a strawberry shortcake.
All right, cheers!
It's just like simple but delicious.
I love this shortcake because it's not too sweet
and it kinda reminds me of my birthday, Christmas
and just happy memory.
I highly encourage you to make it.
When you make it, tag me on Instagram
and thank you for watching.