6 Inch Japanese Strawberry Shortcake Recipe

First, make the white cake. Position a rack in the center of the oven and preheat the oven to 350°F.
Prepare the cake pans. Generously spray three 6-inch cake pans with cooking spray and line the bottoms of each with a parchment paper circle. Spray the parchment too.
Mix the dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Beat on low until just combined, about 15 seconds.
Add the butter to the dry ingredients and beat until a coarse meal forms. Add the butter to the dry ingredients all at once and beat on low until the mixture has the texture of coarse meal, with pea-sized pieces of butter throughout, about 3 minutes.
Add half the milk and beat until light and fluffy. Add ½ cup (4 ounces or 113 grams) of the milk all at once and increase the mixer to medium. Beat until the batter is light and fluffy, about 2 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
Whisk the remaining milk with the egg whites and vanilla, then add to the batter. While the batter is mixing, whisk together the remaining milk, the egg whites, and vanilla in a liquid measuring cup.
Reduce the mixer to low and add the egg white mixture in three additions, scraping down the bottom and sides of the bowl after each addition, then beat until just combined.
Assemble the cakes. Divide the batter evenly between the three pans; if using a digital scale to measure out layers, note that this recipe makes around 24.5 ounces (695 grams) of batter—pour 8.15 ounces (231 grams) of batter into each cake pan.
Use an offset spatula to spread the batter evenly across the pans and smooth their tops.
Bake the cakes. Bake for 23 to 25 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the center of the cake comes out with a few crumbs attached.
Cool completely in the pans on a wire rack before frosting and assembling.
Make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, confectioners’ sugar, and vanilla. Whisk on medium-high until firm peaks form, about 4 minutes. Be careful not to overwhip or you’ll end up with butter!
Scoop approximately 1 cup of the whipped cream into a piping bag with a round tip.
Build the layers. Place one of the cake layers on a cake board or serving platter in the center of a rotating cake stand. This will be the first layer of the cake.
With the piping bag of whipped cream, pipe one 1-inch thick circle along the outer edges of the cake layer—doing so results in an empty circle in the idle of the whipped cream. Scoop approximately ¼ cup to ½ cup of sliced strawberries into that circle. Cover the strawberries with whipped cream, either by piping or scooping some cream from the bowl and using an offset spatula to spread it.
Place a second cake layer on top of the whipped cream, stacking it evenly on top of the first layer of cake. Follow the instructions above to pipe another whipped cream circle, fill it with sliced strawberries, then cover with whipped cream.
Place the third and final cake layer on top of this layer, stacking it evenly on top.
Frost the cake. Scoop another approximate ¼ cup to ½ cup of whipped cream on top of the assembled cake. Use an offset spatula to spread the whipped cream over the top of the cake, similar to how you would spread butter on toast.
Next, use the offset spatula to apply a large dollop of whipped cream to the side of the cake. Spread it in a thin layer over the sides of the cake. If using a rotating cake stand, you can spread the whipped cream easily by holding the length of the offset spatula’s blade against the cream as you rotate the stand. Add additional cream as needed. Continue spreading with the offset spatula or a bench scraper until a thin layer of whipped cream covers the sides of the cake.
Pipe any additional whipped cream on top of the cake for decoration, and top with remaining strawberries.
Serve and store. Serve immediately. The assembled Japanese strawberry shortcake can be stored at room temperature for 1 to 2 hours. After that, cover the entire cake loosely in plastic wrap and refrigerate for up to 2 days. However, the cake might lose its structure in warm weather—I suggest slicing any leftovers and storing it, Eton Mess or trifle style, in an airtight container for up to 2 days.

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Ingredients

For The White Cake

For The Whipped Cream

Assembly

Equipment

Instructions