Asian Strawberry Fresh Cream Cake

When an Asian auntie, uncle, brother or sister says your cake is ‘not too sweet,’ you know you’ve nailed it - LOL! 

To my Asian brothers and sister out there, yes, you know exactly what I mean. 

If you get this comment from an ‘auntie’ level or above, you should feel even more chuffed 😬

I made this for an occasion and my Dad ate 3 slices in one go - NO JOKE! And if my dad liked it, you know you’ve nailed the Asian palette. 

The basic concept of this 🍓Strawberry Cream Cake 🍓 is fundamentally different from the cakes we eat, typically, in the U.K or U.S. The texture is a lot airer, light, and the cake’s flavour is elevated with fruit and cream. Most importantly, it’s not too sweet haha. 

This cake is also known as a ‘Japanese Strawberry Shortcake,’ ‘Korean Strawberry Cake,’ ‘Chinese Strawberry Cake’ or similar. 

The concept of this may have originated from the US, through replacing the sweet biscuits with 2 or 3 layers of sponge cake, fresh strawberries, and whipped cream in the middle and on top. 

Here are 7 tips for this delightful classic;

1. The sponge cake is also known as a genoise sponge. Air is beat into the eggs to increase the sponginess and rise rather than using a chemical leavening agent like baking powder. 
2. Make sure the strawberries are roughly equal in size and not too large. Otherwise, when you cut through the middle, it’ll appear uneven. 
3. You can change the fruit to make it a different flavoured sponge. Other popular flavours include mango or peaches. 
4. Use cake or sponge flour! This will make the sponge more soft and fluffy in texture. 
5. Make sure you thoroughly dry the strawberries after washing them. This will enable the cake to keep its freshness. 
6. Whip the double cream (aka heavy or whipping cream) on medium speed to get the smoothest and fluffiest whipped cream. Over whipped cream = a grainer texture. 
7. Allow the cream to gain some thickness before you add any sugar in. 

Stay happy and baking! 

Dd/Deo xxx