Who Knew You Could Make Japanese Strawberry Shortcake Using A Frying Pan?
No oven? No problem!
A traditional strawberry shortcake is easy to make if you have an oven, but for those who don't, it's also possible to make it with something as basic as a frying pan. Ochikeron, a Japanese YouTuber who shares easy-to-follow Japanese home recipes, shared her no-oven recipe of a Japanese strawberry shortcake.
Also known as a Sho-To Kei Ki (shortcake), this sweet and creamy dessert is a staple in most cafes and dessert shops. Who can ever resist the simplicity of this fluffy, airy sponge cake with layers of whipped cream and slices of fresh red strawberries?
If you love this cake, too, here is Ochikeron's recipe on how she made a Japanese Sho-To Kei Ki using a frying pan:
Sponge cake ingredients:
- 2 eggs
- 2 tablespoons granulated sugar
- 4 tablespoons all-purpose flour
- 2 tablespoons cooking oil
- vanilla extract (optional)
To Make the Sponge Cake:
- 1 Combine the eggs and the granulated sugar in a medium bowl. Beat it with an electric mixer until white and fluffy.
- 2 Sift all-purpose flour into the whipped egg batter. Mix with a spatula until combined.
- 3 Add the cooking oil. Add vanilla extract if desired to mask the smell of eggs, Mix well.
- 4 Grease a nonstick frying pan with oil and pour half of the sponge cake batter into the center.
- 5 Cover with a lid and cook for 4 to 5 minutes over low heat.
- 6 Once the surface becomes dry, remove from the pan carefully.
- 20 ml hot water
- 1/2 tablespoon of granulated sugar
- 1 teaspoon of rum (optional)
To Make the syrup:
- 1 Mix water and sugar. Stir until dissolved.
- 2 Add 1 teaspoon rum if desired.
Cream filling ingredients:
- 200 ml whipping cream, chilled
- 1 tablespoon granulated sugar
- Strawberries, as needed
How to make the filling:
- 1 Slice strawberries. Leave a handful of strawberries whole for the topping.
- 2 Pour in the whipping cream and granulated sugar into a bowl over ice water. Whip the cream until soft peaks form.
- 3 Place some whipped cream in a piping bag for decorating the top. Keep chilled.
To assemble the Japanese strawberry shortcake:
- 1 Place 1 cake layer on a serving plate.
- 2 Brush the surface of the sponge cake with syrup and spread a layer of whipped cream on top.
- 3 Place a layer of sliced strawberries over the whipped cream layer.
- 4 Repeat with the other cake layer.
- 5 Top with the final cake layer. Frost top and sides with the remaining cream.
- 6 Decorate the top with piped whipped cream and reserved whole strawberries.
- 7 Keep chilled until ready to serve.
Follow Ochikeron on YouTube for more delicious Japanese recipes!
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