I’ve been baking a lot lately, so I thought I’d share this amazing Korean strawberry shortcake recipe. It’s similar to the Japanese strawberry shortcake I would buy back in Jakarta. If you’re wondering what the difference is between this and a normal cake, it’s softer and it doesn’t contain any butter.
I’ve added some tweaks to the recipe and ingredients for this cake.
Cake layer (x2)
- 3 eggs
- 60g sugar
- 1 tsp. vanilla extract
- 65g of cake flour
- 2 tbsp. sunflower oil
- Frozen raspberries
- 400ml whipping cream
- 50g sugar
- 12 strawberries
- Preheat the oven to 170°
- Separate the egg yolk from the egg whites
- Add 30g of sugar to the egg yolk and beat it until it’s pale yellow and frothy; add vanilla extract
- Add 30g of sugar to the egg whites and beat it until it forms stiff peaks
- Fold two scoops of the beaten egg whites to the egg yolk gently, then fold the rest of the egg whites into the the batter
- Sift the flour into the batter and fold gently
- Add the sunflower oil and fold again
- Line the baking paper into the baking tin, pour the batter in, and bake for 20-30 minutes
- Repeat steps 1-5 to make the second layer
- Beat 400ml of whipping cream with 50g of sugar until it’s fluffy
- Trim each cake layer to make an even surface
- Spread around 1/3 of the whipped cream to the bottom cake layer and spread the frozen raspberries evenly. Spread another thin amount of whipped cream on top
- Stack the top layer of the cake and coat the entire cake with the whipped cream, leaving around 12 tbsp of whipped cream for the strawberries.
- Refrigerate the cake for at least an hour to let it set and go over the frosting again if you want a cleaner look
- Scoop out the remaining whipped cream and make circles on the cake for where you want to put your strawberries
- Finally, put the strawberries on top of each whipped cream bulge and coat it with the juices of apricot jam if you want to make it glossier
The original recipe served around 6 pieces, but I needed to serve at least 10 people so I had to make two layers of cake.
Instead of using strawberries for in between the layers, I found that the more sour frozen raspberries balanced the sweetness of the whip cream better.
For this cake, I only used 400ml of whipping cream and 50g of sugar. I should have used more (600ml whipping cream and 75g sugar) so I could decorated the cake and thicken the frosting.