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Strawberry shortcake cake is often consumed for celebrating a birthday & Christmas in Japan. It is made with sponge cake, whipped cream and strawberries. Line an 18cm (7 inch) round cake tin with parchment paper and set aside. Start to preheat the oven to 170 °C (338°F). Separate the egg yolk and egg whites.
Whip the cream, wipe the strawberries using a wet cloth, remove the stems, and cut ten strawberries in half. Slice the cake in the upside-down position horizontally in half and place the top half next to the bottom cake.
This strawberry shortcake cake is a Japanese take on the classic Strawberry shortcake recipe. Japanese strawberry shortcake is made from layers of fluffy and airy sponge cake filled with whipped cream and decorated with fresh strawberries.
Wipe the strawberries with a wet kitchen paper, remove the stems and halve 10 strawberries. Leave the sponge cake upside down as is and slice it horizontally in half (note 6), remove the top half and place it next to the bottom half of the cake, cut side up.
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