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Korean Strawberry Shortcake Recipe
A classic Korean bakery favorite featuring light, airy sponge cake layered with fresh strawberries and delicate whipped cream.
Ingredients
For the Sponge Cake:
- 6 large eggs, separated
- 120g (1 cup) cake flour
- 100g (1/2 cup) granulated sugar
- 30ml (2 tbsp) milk
- 30ml (2 tbsp) vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Filling & Decoration:
- 500ml (2 cups) heavy whipping cream
- 60g (1/2 cup) powdered sugar
- 1 tsp vanilla extract
- 500g fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (for strawberries)
- Whole strawberries for decoration
Instructions
Prepare the Sponge Cake:
- Preheat oven to 170°C (340°F). Line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk egg yolks with 1/3 of the sugar until pale and thick.
- Add milk, oil, and vanilla extract to the yolk mixture. Mix well.
- Sift cake flour and salt together, then fold into the yolk mixture until just combined.
- In a separate clean bowl, whip egg whites until foamy. Gradually add remaining sugar and whip to stiff peaks.
- Gently fold 1/3 of the meringue into the yolk mixture, then fold in the remaining meringue in two additions.
- Divide batter between prepared pans and bake for 20-25 minutes until golden and springs back when touched.
- Cool completely on wire racks.
Prepare the Filling:
- Slice strawberries and toss with 2 tbsp sugar. Let macerate for 30 minutes.
- Whip cream with powdered sugar and vanilla until soft peaks form.
Assemble the Cake:
- Cut each cake layer in half horizontally to create 4 thin layers.
- Place first layer on serving plate. Spread 1/4 of the whipped cream and top with strawberries.
- Repeat layering with remaining cake, cream, and strawberries.
- Cover entire cake with remaining whipped cream.
- Decorate with whole strawberries and refrigerate for at least 2 hours before serving.
Korean Baking Tips
Perfect Sponge
Korean sponge cakes are known for their light, airy texture. Don't overmix the batter and ensure your meringue is properly whipped to stiff peaks.
Fresh Strawberries
Use the freshest strawberries available. Korean bakeries often use smaller, sweeter strawberries for the best flavor balance.
Assembly Secret
Let the assembled cake rest in the refrigerator overnight for the best texture - the flavors meld beautifully and the cake becomes easier to slice.