There's alternating layers of macerated strawberries topped over FLUFFY, sweet whipped cream and delicate sponge, what is this other than the perfect yet simple combination in a Japanese strawberry shortcake. It's my new favourite cake hands down. Having had a local pattisier's (Pattisons') strawberry sponge cake, I was completely hooked but as a food blogger, of course I had to take matters to my own hands as I simply cannot splurge out $30 every time my cravings came about. They're out to fool you, those patisseries... The cake itself is made of such basic ingredients and so after trying this recipe, I refuse to buy another. That's what happens to home cooks... we become stingy customers who opt only for fancy cakes we can't make ourselves haha!
Another great thing about this cake is that it's so simple it's basically an everyday, all round easy cake you can make sans any need of a celebration but like anything too casual, you can dress it up using fancy pipings, chocolate shapes, toasted sliced almonds and bright strawberries and it'll transform from an average cake to a super special patisserie-glass-window worthy stuff, perfect for birthdays or what's soon to come up... Valentine's Day.
My really fussy sister complained about the cake being a liiiittle bit too cakey/dense but it became alot more moist and delicate the second day, probably after the soaking syrup and cream have seeped in a little more. I'll try adjusting the amounts of corn flour I use (since we don't have cake flour, I had to use a ratio of plain and cornflour) or brushing the soaking syrup on both sides of the cake layers instead of one next time and update you guys on the results. But all in all, it was a success and even with the cream, the cake feels so light I feel I could just eat 3 slices in a sitting. A signal for the waistline but a good sign of yumminess nonetheless right?