Japanese strawberry shortcake?

Hello, this is my first time using Yahoo answers but I look forward to using it more in the future if this first attempt is successful. :)



Anyway, I am looking for a strawberry shortcake recipe like the ones that the Japanese often make. The cakes aren't the biscuit-type but rather the yellow cake type. I was wondering if anyone knew where I could find such a recipe in english?



To be honest, the recipe does not have to be "japanese" even, as long as it's a shortcake recipe with yellow cake. It would just be lovely to find a "japanese version" since I assume the taste may differ slightly.
Japanese strawberry shortcake?
Strawberry Cream Cake Recipe



Cake

1 1/4 cups cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon table salt

1 cup sugar

5 large eggs (2 whole and 3 separated), room temperature

6 Tbsp unsalted butter, melted and cooled slightly

2 Tbsp water

2 teaspoons vanilla extract



Strawberry Filling

2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed

4-6 Tbsp sugar



Pinch table salt



Whipped Cream

8 ounces cream cheese, room temperature

1/2 cup sugar

1 teaspoon vanilla extract

1/8 teaspoon table salt

2 cups heavy cream



1. Adjust oven rack to lower-middle position. Preheat oven to 325°F. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. In a large bowl, by hand, whisk flour, baking powder, salt, and all but 3 Tbsp of the sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla. Whisk until smooth.



2. Using a mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten. Add the remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.



Strawberry filling



3 Cut in half 24 of best-looking berries and reserve. Slice or quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. The sugar will macerate the strawberries, making them soft, and generating liquid. Strain the juices from berries and reserve (you should have about 1/2 cup). Put the strawberries in a bowl and use a potato masher to mash them; set aside.



In small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.



Whipped cream

4 When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).



Assemble the cake







5 Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 12-20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of puréed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 12-20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries.



Serve immediately, or keep chilled. If the whipped cream warms to room temperature it will be harder to keep stable while cutting. Serves 8 to 10.



Good Luck!!!! :)
Reply:i use a small jiffy cake mix the yellow cake one and then bake it accordingly to the instructions let it cool then cut into as big of a piece as you want. while cake is baking . wash and slice your strawberries and sweeten with your choice of sweeteners. let them draw juice from the sugar and when your cake is cool slice lengthwise and put a layer of cake then a layer of strawberries and then cake and then strawberries and top it off with some freshly whipped cream.
Reply:I hope this is along the lines of what you are looking for. I found this on Food Network.com.



Diner-Style Strawberry Shortcake



Non-stick vegetable spray, for coating the pans

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

3 tablespoons unsalted butter

1 tablespoon vanilla extract

1 teaspoon lemon extract

3 large eggs

1 1/4 cups sugar

2 pints fresh strawberries

1 recipe whipped cream frosting

Whipped Cream Frosting:

1 teaspoon gelatin

2 cups heavy cream

1/2 cup confectioners' sugar

2 teaspoons vanilla extract





Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.

Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.



Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.



Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries.
Reply:When you have it , please let me know
Reply:http://www.bigoven.com/private/showpage.... --JAS
Reply:i could not find a japanese one. all the ones i found were written in japanese.



Strawberry Shortcake



Ingredients:

Cake

1 pkg Duncan Hines? Moist Deluxe French Vanilla Cake Mix 1 pkg

3 eggs 3

1 1/4 cups water 300 mL

1/2 cup butter or margarine – softened 125 mL



Filling and Topping

2 cups whipping cream – chilled 500 mL

1/3 cup sugar 75 mL

1/2 tsp vanilla extract 2 mL

1 qt fresh strawberries – rinsed, drained and sliced 1 L

mint leaves – for garnish

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 9 inch (23 cm) round cake pans with butter or margarine. Sprinkle bottom and sides with granulated sugar.



2. For cake, combine cake mix, eggs, water and butter in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pans.



3. Bake at 350°F (180°C) for 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes. Invert onto cooling rack. Cool completely.



4. For filling and topping, beat whipping cream, sugar and vanilla extract until stiff in large bowl. Reserve 1/3 cup (75 mL) for garnish. Place one cake layer on serving plate. Spread with half the remaining whipped cream and sliced strawberries. Repeat with remaining layer and whipped cream. Garnish with reserved whipped cream and mint leaves. Refrigerate until ready to serve.



Makes about 12 servings.
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