Mother’s Day is happening next Sunday – time to think about whether to get some flowers or to invest some time to make mom something delicious. As you can probably imagine, I ALWAYS go for the second option…. who would have thought ;) So, if you want to rattle the mixing bowls as well and bake your mom a delicious cake, here’s a little cake I think she (and you) will love: a Japanese Strawberry Shortcake Cake with Baileys Strawberries & Cream. So many good things coming together in one little (giant) cake ;)
I’ve made quite a few Mother’s Day gifts over the course of my life – I’m sure you did too. Something made with clay, something glued together or a painting only a mother could call “beautiful” ;) From a certain age on, however, the majority of daughters and sons prefer to buy a gift for Mother’s Day instead of making it themselves. Some flowers, fancy chocolates or maybe a goodie from an online store. That’s ok, but I think gifts you make with your own hands – or in this case a homemade cake – is a really nice way to show some appreciation. I am pretty sure your mom would love this cake here and even more if she knew you made it yourself ;)
Luckily, this little cake here is quite easy to make – even though it might look like a lot of work. Not that much, to be honest. The cake layers are simple vanilla cakes – as easy to prepare as a box cake. If you can hold a handheld mixer the right way around, you can do it. Same for the whipped cream filling. Well, and I guess I don’t have to explain to you how to clean and dry some strawberries, right? ;P The only thing you might get into trouble with, is the new Baileys Strawberries & Cream* which is used in and on the cake and in the cream (so basically everywhere). The liquor is so delicious I really had problems not slurping it away while preparing this cake ;P So in case you are baking this cake – stay strong! Only if you manage to use all of the liquor where it should be used, the cake will turn out as good as it is.
Just kidding! Of course, you can take a sip while baking. In moderation, of course. You do not want to create the Leaning Tower of Pisa when assembling the cake ;P The Baileys Strawberries & Cream is really delicious and so creamy! Mmmm….! The combination of the cake layers, all that whipped cream, the strawberries, and the liquor is a really delicious treat my mom and probably your mom will love! So in case you find one of these bottles, you should get one. “Unfortunately”, the Baileys Strawberries & Cream* is a limited edition liquor and not available all year round. If you wanna try it, you better not wait too long. No Pressure! ;)
By the way – if this three-layer cake seems too complicated for you, you can easily adapt the recipe and bake only two layers of cake with slightly larger cake pans (8 inches instead of 6 inches). With only two layers there is no need for a cake ring or foil to keep everything in place – that should work without any additional helpers. Another plus – the cake looks bigger. Just saying… ;)
Oh, and not to forget: Please drink responsibly. Find more information about alcohol and the effect of alcohol consumption at www.drinkIQ.com.
INGREDIENTS / ZUTATEN
7.4 oz. (210g) cake flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) sugar
1 large egg, at room temperature
1 1/2 tsp. vanilla extract
2 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
1/4 cup (60ml) whole milk, at room temperature
1/4 cup (60ml) Baileys Strawberries & Cream
Whipped cream frosting:
14 oz. (400g) heavy cream, cold
2-3 tbsp. confectioners’ sugar
3 tsp. cream stiffener
1 tbsp. Baileys Strawberries & Cream
For the soaking liquid:
4-5 tbsp. Baileys Strawberries & Cream
1-2 EL sugar (optional)
18 oz. fresh strawberries, cleaned and dried (plus some more)
210g Mehl (Type 405)
3/4 TL Backpulver
1/4 TL Natron
1/4 TL Salz
120g Butter, Zimmertemperatur
150g Zucker
1 Ei (L), Zimmertemperatur
1 1/2 TL Vanilleextrakt
2 Eiweiß (L), Zimmertemperatur
120g Schmand, Zimmertemperatur
60ml Milch, Zimmertemperatur
60ml Baileys Strawberries & Cream
Für die Sahnecreme:
400g kalte Sahne
2-3 EL Puderzucker
3 TL Sahnesteif
1 EL Baileys Strawberries & Cream
Für die Kuchentränke:
4-5 EL Baileys Strawberries & Cream
1-2 EL Zucker (optional)
500g frische Erdbeeren, geputzt & abgetrocknet (plus ggf. ein paar mehr)
You can find tall cake foil in many online stores or maybe in your city in a store for baking supplies. The foil is often called “bolo tsunami cake foil” because it is often used for that kind of cake. Should be not too difficult to find. A tall cake ring does the job just as well. When stacking the layers you only have to “secure” the cake up to the third layer – everything after that can be done without foil because there is not much able to fall anymore ;)
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy – about 4-5 minutes. Add the egg, egg whites, and vanilla extract and mix until well combined. Add the sour cream and mix in. Add the flour mixture and milk/liquor mixture alternating in three batches to the bowl and mix until just combined – you can actually do that with a rubber spatula. Divide the batter between the three baking tins, smooth out the tops and bake for about 20-22 minutes or until a toothpick inserted into the center of the cakes comes out clean. Take out of the oven and let the cakes cool down in the baking tins, remove when cooled completely.
3. When the cakes are cooled completely, prepare the whipped cream frosting. Add the cold heavy cream to a tall bowl/vessel, add the confectioners’ sugar and whisk to combine. As soon as the heavy cream starts to thicken add the cream stiffener gradually while whisking constantly. Whisk until stiff peaks form and you can flip the bowl and nothing escapes. Add the liquor and mix well. Fill the cream into a large piping bag with a large round tip. Set aside.
4. For the soaking liquid mix the liquor with the sugar (optional). If you want it less sweet, you can use the Baileys Strawberries & Cream as it is.
5. To assemble the cake place one cake layer on a serving plate and brush it with the soaking liquid. Place a foil or tall cake ring around the cake layer to keep the next layers in place – you can do it without, but then you have to work a bit more carefully. Place strawberries with some space in between on the cake layer and fill the gaps with the cream – be generous. Place the second cake layer on top and press down a bit, then brush with the soaking liquid. Repeat with the strawberries and the cream in between, then place the last cake layer on top. Brush again with the soaking liquid. Decorate with more cream and strawberries to your liking. Place in the fridge for about 30 minutes before serving. Remove the foil/cake ring and cut gently into the cake or it might collapse ;)
2. Butter und Zucker in einer großen Schüssel hell und luftig aufschlagen – dauert etwa 4-5 Minuten. Ei, Eiweiß und Vanille Extrakt dazugeben und gut unterrühren. Den Schmand dazugeben und alles gut verrühren. Mehlmischung und Milch-Baileys-Mischung abwechselnd in 3 Portionen zur Schüssel dazugeben und nur kurz unterrühren – theoretisch kann man das mit einem Teigschaber erledigen. Den Teig gleichmäßig auf die drei vorbereiteten Formen aufteilen, glatt streichen und dann für etwa 20-22 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Kuchen erst herausholen, wenn dieser sauber herauskommt. Die Kuchen aus dem Ofen nehmen und in den Backformen abkühlen lassen und erst herauslösen, wenn sie komplett abgekühlt sind.
3. Wenn die Kuchen nicht mehr warm sind, kann man die Sahne aufschlagen. Dazu die kalte Sahne in eine Schüssel mit hohem Rand geben, Puderzucker dazu schütten und mit der Küchenmaschine bzw. dem Handmixer aufschlagen. Sobald die Sahne anfängt etwas anzudicken, das Sahnesteifpulver langsam einrieseln lassen und dabei die Sahne ständig weiter aufschlagen, bis sie steif ist. Schüssel-über-den-Kopf-Test machen – die Sahne muss wirklich gut steif geschlagen sein. Den Baileys dazugeben und noch einmal gut unterrühren. Sahne in einen großen Spritzbeutel mit großer runter Tülle einfüllen und zur Seite legen.
4. Für die Kuchentränke den Baileys mit dem Zucker verrühren (optional). Wer es weniger süß mag, kann auch den Baileys Strawberries & Cream auch alleine verwenden.
5. Für den Zusammenbau der Torte eine erste Kuchenschicht auf eine Servierplatte setzen und mit der Kuchentränke bestreichen. Eine Kuchenfolie oder einen hohen Tortenring um die Kuchenschicht spannen, damit das Schichten der Torte etwas einfacher wird. Kann man auch ohne machen, aber dann muss man etwas vorsichtiger hantieren. Als Nächstes dann Erdbeeren mit etwas Abstand zueinander auf die Kuchenschicht setzen und in die Lücken dazwischen ordentlich Creme verteilen – hier sollte man nicht geizen, damit die Torte später zusammenhält. Eine zweite Kuchenschicht auflegen, mit der Kuchentränke bestreichen und das Ganze wiederholen – Erdbeeren und viel Creme – dann die letzte Kuchenschicht aufsetzen und etwas festdrücken. Auch hier wieder Kuchentränke aufstreichen und dann nach Belieben mit noch mehr Creme und Erdbeeren dekorieren. Bis zum Servieren noch mindestens 30 Minuten in den Kühlschrank stellen und dann erst die Folie bzw. den Tortenring entfernen. Vorsicht beim Anschneiden!
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Here is a version of the recipe you can print easily.
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Japanese Strawberry Shortcake Cake
- Prep Time: 00:30
- Cook Time: 00:22
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Japan
Description
Easy and quick to prepare – a Japanese Strawberry Shortcake Cake is the perfect gift for your mom for Mother’s Day!
Ingredients
For the cakes:
7.4 oz. (210g) cake flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) sugar
1 large egg, at room temperature
1 1/2 tsp. vanilla extract
2 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
1/4 cup (60ml) whole milk, at room temperature
1/4 cup (60ml) Baileys Strawberries & Cream
Whipped cream frosting:
14 oz. (400g) heavy cream, cold
2-3 tbsp. confectioners’ sugar
3 tsp. cream stiffener
1 tbsp. Baileys Strawberries & Cream
For the soaking liquid:
4-5 tbsp. Baileys Strawberries & Cream
1-2 EL sugar (optional)
18 oz. fresh strawberries, cleaned and dried (plus some more)
Instructions
1. Preheat the oven to 350°F (175°C). Grease and line three round 6 inches (15cm) baking tins with baking parchment and set aside. Mix the flour with baking powder, baking soda, and salt and set aside. Mix the milk with the liquor and set aside. Make sure all other ingredients have room temperature.
2. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy – about 4-5 minutes. Add the egg, egg whites, and vanilla extract and mix until well combined. Add the sour cream and mix in. Add the flour mixture and milk/liquor mixture alternating in three batches to the bowl and mix until just combined – you can actually do that with a rubber spatula. Divide the batter between the three baking tins, smooth out the tops and bake for about 20-22 minutes or until a toothpick inserted into the center of the cakes comes out clean. Take out of the oven and let the cakes cool down in the baking tins, remove when cooled completely.
3. When the cakes are cooled completely, prepare the whipped cream frosting. Add the cold heavy cream to a tall bowl/vessel, add the confectioners’ sugar and whisk to combine. As soon as the heavy cream starts to thicken add the cream stiffener gradually while whisking constantly. Whisk until stiff peaks form and you can flip the bowl and nothing escapes. Add the liquor and mix well. Fill the cream into a large piping bag with a large round tip. Set aside.
4. For the soaking liquid mix the liquor with the sugar (optional). If you want it less sweet, you can use the Baileys Strawberries & Cream as it is.
5. To assemble the cake place one cake layer on a serving plate and brush it with the soaking liquid. Place a foil or tall cake ring around the cake layer to keep the next layers in place – you can do it without, but then you have to work a bit more carefully. Place strawberries with some space in between on the cake layer and fill the gaps with the cream – be generous. Place the second cake layer on top and press down a bit, then brush with the soaking liquid. Repeat with the strawberries and the cream in between, then place the last cake layer on top. Brush again with the soaking liquid. Decorate with more cream and strawberries to your liking. Place in the fridge for about 30 minutes before serving. Remove the foil/cake ring and cut gently into the cake or it might collapse ;)
Notes
Enjoy baking!
*I have partnered with Baileys to bring you this delicious cake. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
