Hello everyone! Hope this post finds you in peace and good health.With challenging times around us with the pandemic ,social distancing and the never ending messages going around , holding ground can be tough .To stay calm ,and focus on the positives is pretty challenging but doable . It is rightly said “When you commune with your ever-present inner calm, you are released from the madness and pain of all outer turmoil.” — Bryant McGill. Let’s hope ,wish and pray for a better tomorrow , stay safe ,find our inner peace , and be kind to one another .
Diverting focus and highlight on today’s delicious dessert , Japanese Strawberry shortcake with whipped cream frosting . There’s nothing that can cheer most of us like a great dessert .The best part of this cake is that it is not too overly sweet . So if you are not too fond of sweet cakes, this is a winner! I was looking for a vanilla cake recipe for my twins birthday and finally narrowed down to this . My kids are usually generous with compliments on anything that I bake .This turned out really good and I did get a lot of love, so all the effort did pay off.
Keeping the butter ,milk and eggs at room temperature is an important tip.There is also a step to heat up the eggs in a double broiler before using the mixer to whisk. I used a whipped cream and cream cheese frosting and this is a perfect combination for this cake.Baking the cake a day in advance and refrigerating is a great idea. I also layered the cake with thinly sliced strawberries marinated in sugar .This is optional , you can just layer with fresh strawberries as they are .Please read on the full recipe and I would love to know if you try this out .
A delicious vanilla cake layered with strawberries and whipping cream
- 4 large eggs
- 1/2 cup granulated sugar plus extra 2 tbsp
- 3 tbsp butter
- 2 tbsp milk whole milk preferred but 2% will work ok as well
- 1 cup cake flour
- 1 cup sugar
- 1 cup water
- 1 1/3 cup whipping cream chilled
- 1/2 cup cream cheese softened to room temperature
- 3/4 cup icing sugar
- few drops coloring
- 1 tsp vanilla essence
- 5 -6 strawberries thinly sliced
- 2 tsp sugar optional
Sift cake flour twice and keep it aside.
Grease cake pans on bottom and sides and line with parchment paper .
Pre-heat oven to 350 deg F and make sure it is heated for 15 to 20 mins longer .
Make a double broiler by heating up water in a small container and melt the butter ( at room temperature) in a bowl on top of it
Add milk ( at room temperature) to the butter ,whisk and keep it aside.
In another large bowl ,add 4 eggs at room temperature and sugar .Whisk well .Transfer the bowl onto the double broiler and keep whisking for about 5 minutes or when it reaches 104 deg F
Using a stand mixer , beat on high speed for 2 minutes till it is fluffy.It will turn pale and triple in volume , beat on low and on lifting it should form ribbon folds .
Add half the flour .Fold gently but thoroughly using a whisk. Rotate the bowl and go downward and over .Fold gently and quickly so it does not deflate.
Repeat the same after adding the other half of the flour.
Take a spoonful of this mixture and add to the butter and milk mixture .
Next the butter milk mixture with flour mixture can be added to the batter and combined well. Pour on to the spatula while mixing .
Pour into the pan and bake at 350 deg F for 25 minutes.
Place on counter when done and cool it on the cooling rack .
Wrap with a plastic wrap and refrigerate if not frosting the same day.
In a bowl add the thinly sliced strawberries and sugar .
Refrigerate the mixer whisks and 2 bowls for whisking for at least 3 to 4 hours or overnight
Add cream cheese in a small bowl at room temperature and beat till it is smooth.Scrape the sides of the bowl as needed .
Put some ice cubes in a big bowl which will be the lower bowl.Add the whipping cream to the small bowl with cream cheese and make sure it can sit in the big bowl of ice cubes so it remains chilled while whipping.
Keep beating till it becomes thick .
Add icing sugar , vanilla essence and food coloring .
Beat till it forms stiff peaks .We can know that it has reached stiff peaks, when once lifted using a spatula you cannot easily pour it down and sticks to it .
Add sugar and water to bowl. Heat till it is completely dissolved. Cool it to room temperature.
Slice the cake in the center evenly to form two cake rounds.
Sprinkle sugar syrup all over the first cake .Add the whipped cream frosting and spread evenly.
Arrange strawberries with sugar syrup on the entire layer .Add another layer of whipping cream on top of it.
Now add sugar syrup to the other cake as well and layer on top of the bottom cake .
Add whipping cream all over and crumb coat .Refrigerate for 3 to 4 hours .
You can either frost again or decorate with frosting patterns ,strawberries , blueberries and other sweet decorations of your choice .Enjoy!