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Fluffy Japanese Cotton Soft Strawberry Shortcake Recipe with Diplomat Cream Easy and Perfect

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A delicate and airy Japanese-style strawberry shortcake featuring soft cake layers and rich diplomat cream, perfect for celebrations or a special treat.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (57g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, warmed
  • 1 tsp vanilla extract
  • 2 cups (480ml) whole milk (for pastry cream)
  • 1/2 cup (100g) granulated sugar (for pastry cream)
  • 4 egg yolks
  • 1/4 cup (32g) cornstarch
  • 2 tbsp (28g) unsalted butter (for pastry cream)
  • 1 tsp vanilla bean paste or extract
  • 1 cup (240ml) heavy cream, chilled
  • 1/2 cup (120g) small-curd cottage cheese, well-drained (optional)
  • Fresh strawberries, sliced
  • Powdered sugar (for dusting)

Instructions

  1. Preheat oven to 325°F (163°C). Grease and line the bottom of an 8-inch (20 cm) cake pan with parchment paper.
  2. Sift together flour, baking powder, and salt in a bowl.
  3. In a separate large bowl, cream softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in warmed whole milk and vanilla extract.
  6. Gradually fold the sifted flour mixture into the wet ingredients using a rubber spatula, mixing gently to avoid deflating the batter.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
  9. While cake bakes, heat whole milk and sugar in a saucepan until just simmering.
  10. Whisk egg yolks with cornstarch until smooth. Temper yolks by slowly whisking in hot milk.
  11. Return mixture to saucepan and cook over medium heat, whisking constantly until thickened (3-5 minutes).
  12. Remove from heat, stir in butter and vanilla bean paste. Cover with plastic wrap touching surface and chill.
  13. Whip heavy cream to soft peaks.
  14. Beat cottage cheese until smooth (optional).
  15. Gently fold chilled pastry cream into whipped cream, then fold in cottage cheese until combined.
  16. Slice cooled cake horizontally into two layers.
  17. Spread diplomat cream on bottom layer, arrange sliced strawberries on top, then add another layer of diplomat cream.
  18. Place second cake layer on top and cover entire cake with remaining diplomat cream.
  19. Decorate with sliced strawberries and dust with powdered sugar.
  20. Chill assembled cake in refrigerator for at least 1 hour before serving.

Notes

Gently fold the batter to keep it airy and soft. Avoid overmixing to prevent deflating the batter. Chill both pastry cream and whipping bowl for better cream whipping. Slice cake when completely cool to avoid melting the cream. Use serrated knife chilled in fridge for clean layers. Fresh strawberries are best; if using frozen, thaw and drain well.

Nutrition

Keywords: Japanese cotton soft cake, strawberry shortcake, diplomat cream, fluffy cake, dessert, easy cake recipe, homemade strawberry shortcake

Find it online: https://twinkletaste.com/fluffy-japanese-cotton-soft-strawberry-shortcake-recipe-with-diplomat-cream-easy-and-perfect/