The Celebration Cake

Refreshing strawberries, fluffy cream, and airy sponge cake. I've always been drawn to the simplicity of a Japanese strawberry shortcake. I was introduced to it as a type of Christmas cake but have recently learned that this cake is ubiquitous in any celebration in Japan. From impromptu celebrations to moments that called for some TLC, this cake had my back.

But this time I wanted to focus on the presentation. Through this food glow up challenge, I'm always reminded of how the simplest recipe heavily relies on technique to present a refined dish. It actually took me two days to make this cake but I think this is because I'm a bit rusty when it comes to baking and decorating.

For this food glow up, I wanted to make an elegant strawberry shortcake as I can to commemorate this moment. Coming to Canada as an international student, I have been fortunate enough to not only pursue my education away from home but also grow as a person. However, there were countless times when I felt like I was racing against the clock. In the back of my mind, I was constantly worried about the status of my permit. But after 7 years, I am relieved and overjoyed to know that I am now a permanent resident! The journey continues but I am so grateful that this moment has finally come.

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JAPANESE STRAWBERRY SHORTCAKE

Adapted from JustOneCookBook

Ingredients:

Airy Sponge Cake

• 3 tbsp unsalted butter - melted

• 3 tbsp evaporated milk - room temperature

• 1 tsp vanilla extract

• 4 eggs - room temperature

• 1/2 cup sugar

• 1 tsp salt

• 1 cup cake flour - 1 cup all purpose flour (take out 2 tbsp of it) - 2 tbsp cornstarch

Strawberry syrup

• 2 tbsp strawberry jam

• 3 tbsp hot water

Fluffy Cream

• 2 cups whipping cream

• 3 tbsp sugar

For that added drama (aka decoration)

• 2 packs of strawberries

• White chocolate and mint leaves

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Instructions:

DAY ONE

1. Welcome to day one, cake time! Let's preheat the oven to 350ºF or 180ºC and line the cake pan with parchment paper.

2. In a bowl, sift the cake flour, and salt twice. Yes, twice. We want these to be fine and free of lumps. This also helps to introduce some air into it as well.

3. Let's prep a double boiler. Pour two inches of water in a pot and bring it to a boil. Once it boils, take down the heat to a simmer.

4. In a separate larger, heat-resistant bowl, whisk the eggs and sugar until combined. Pop the bowl on the pot, making sure that the water does not hit the bottom of the bowl. Grab a hand mixer and beat on high until it turns white, thick and fluffy.

5. Take your hand mixer's speed down to low to break down any large air bubbles for 1 to 2 minutes.

6. Using a rubber spatula, gently fold the dry ingredients (cake flour and salt) into the egg mixture to form the cake batter.

7. Combine the melted butter, evaporated milk, and vanilla extract before slowly folding it in the cake batter until combined.

8. Pour the cake batter into the cake pan. To remove any air bubbles, tap the pan on the counter twice.

9. Pop it the oven for 25 minutes. When it's ready and tap it against the counter again to prevent it from shrinking. Let it cool for a bit before removing the cake from the pan and transferring it to a wire rack. Once the cake has cooled down a bit, wrap the cake in plastic wrap. Pop that baby in the fridge and see you on day two.

DAY TWO

10. Welcome to day two, decorating time! Wash and dry the strawberries. On a baking pan, sort them by size. Slice the bigger ones as these will be used as the filling. The small ones will be used as the cake topper. You can also dip some of the small strawberries in melted white chocolate and let it harden in the fridge, which we can use later to decorate.

11. We have to keep our cakes moist. So let's combine the strawberry jam and hot water to create that lovely strawberry syrup.

12. Whip that cream! Using a hand mixer, whisk the whipping cream and sugar on high Prepare whipping cream by whisking the whipping cream and sugar in a stand mixer/hand mixer on high speed until you reach stiff peaks.

13. Carefully cut the cakes in half and brush off any excess crumbs.

14. Grab your bottom cake layer and brush a generous amount of strawberry syrup.

15. Spread a generous layer of whipped cream, sliced strawberries, and top it off with a layer of cream.

16. Place the top cake layer unto the creamy strawberry filling and brush another generous layer of strawberry syrup.

17. Let's crumb coat this baby! Apply a thin and even layer of whipped cream over the entire cake then pop the cake back in the fridge for 30 minutes.

18. Now that our cake has had some time to set, frost the cake with another layer of whipped cream.

19. Alright! Our cake is finally a blank canvas, now go crazy and start decorating. Pile on those strawberries, sprinkle some mint and add in some white chocolate shavings.

20. You're done! Enjoy and let everyone eat cake!