Strawberry Shortcake

Strawberry shortcake is my husband's favorite so I made it for his 40th birthday.

I mixed two recipes together to make this strawberry shortcake. I combined the Genoise cake form Tartine that I used for Summer Fruit Bavarian with the recipe for Japanese shortcake.

Genoise (~From Tartine)

Ingredients

5 tablespoons unsalted butter

1 1/3 cups all-purpose flour

1 tablespoon cornstarch

6 eggs

Pinch salt

1 cup, plus 1 tablespoon sugar

Directions

Preheat the oven to 350 degrees F.

1.     Line the bottom of a 10-inch pan with 3-inch sides with parchment paper cut to fit exactly.

2.     In a small saucepan, melt the butter over low heat, remove from the heat and keep warm. In a medium bowl combine the flour and the cornstarch in a small bowl and set aside.

3.     In a medium saucepan add enough water so the depth is about 2 inches. Put the saucepan over medium heat and bring to a simmer. Combine the eggs, salt and sugar in a stainless-steel bowl of a stand mixer (the bowl must be able to rest securely on the rim of the saucepan without touching the water). Whisk the egg mixture to combine. Put the bowl over the saucepan and continue to whisk until the mixture is hot to the touch, about 5 to 7 minutes. (If available a bain-marie can be used for this step.)

4.     Remove the bowl from the saucepan and turn off the heat. Put the bowl on mixer stand and with the whisk attachment mix on medium-high speed until the batter is pale yellow and has tripled in volume, about 3 to 5 minutes. Using a rubber spatula fold in the flour mixture in 3 batches. Scoop out a small portion of the batter into a small bowl and whisk in the warm melted butter. Add this mixture back into the large bowl of batter and fold together to combine.

5.     Pour the batter into the prepared cake pan and bake until the top springs back when lightly touched, about 40 to 45 minutes. (I baked for 38 min at 350) Let the cake cool in the pan until ready to use in recipe.

Japanese Strawberry Shortcake (~from La Fuji Mama)

For the stabilized whipped cream frosting:
2 teaspoon unflavored gelatin
8 teaspoons cold water
2 cup cold heavy whipping cream
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract

For the simple syrup:
1/4 cup granulated sugar
1/4 cup water

8 – 10 ounces fresh strawberries

To make the Stabilized Whipped Cream Frosting:

1. Put the cold water in a small saucepan.  Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir).  Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves.  Remove the saucepan from the heat and cool to room temperature.

2.In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened.  Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture.  Then whip the mixture at high speed until stiff.

To make the Simple Syrup:

1. In a medium saucepan combine the sugar and water.  Bring the water to a boil, stirring, until sugar has dissolved.  Remove from the heat and allow to cool. (I just microwaved the 2 together)

To assemble the cake: 

1. Reserve 6 to 1lb strawberries for decorating the cake.  Slice the remaining strawberries into thin slices (about 4 slices per strawberry).

2. Slice the sponge cake horizontally into 2 layers.

3. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup.  Spread a thin layer of whipped cream over the cake layer and arrange the strawberry slices over the surface.  Spread an additional layer of whipped cream over the strawberries.  Brush the cut-side of the second layer with the simple syrup and place it over the first layer.  Frost the sides and top of the cake with the remaining whipped cream.  Decorate as desired and garnish with the reserved strawberries.