Strawberry Shortcake (Fresh Cream Cake)

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6-inch round cake

A classic Korean-style strawberry cake with light genoise sponge, fresh whipped cream, and sweet strawberries.

Ingredients

For the Genoise Sponge:

  • Whole eggs: 155g (3 large eggs)
  • Granulated sugar: 75g
  • Honey: 19g
  • Cake flour: 93g
  • Cornstarch: 7g
  • Unsalted butter: 30g
  • Whole milk: 30g
  • Salt: 1g
  • Vanilla extract: 4ml

For the Simple Syrup:

  • Water: 50ml
  • Granulated sugar: 25g
  • Vanilla extract: 2ml (optional)

For the Whipped Cream:

  • Heavy whipping cream: 400ml (cold)
  • Powdered sugar: 40g
  • Vanilla extract: 4ml

For the Filling:

  • Fresh strawberries: 300g
  • Granulated sugar: 15g (for macerating)

Instructions

Day Before (Optional but Recommended): Bake the genoise sponge following the recipe below, wrap in plastic wrap, and refrigerate overnight for easier slicing.

Make the Genoise Sponge

  1. Preheat oven to 175°C (350°F). Line a 6-inch round pan with parchment paper
  2. Sift cake flour and cornstarch together
  3. Melt butter with milk and keep warm at 55-60°C
  4. Place eggs, sugar, salt, and honey in a bowl over a double boiler. Warm to 40-42°C, stirring constantly
  5. Remove from heat, add vanilla extract
  6. Whip on high speed until pale ivory and voluminous (ribbon stage)
  7. Finish on low speed to stabilize bubbles
  8. Fold in warm milk gently
  9. Add flour mixture in two additions, folding until no streaks remain
  10. Temper butter mixture with some batter, then fold back into main batter
  11. Pour into pan, pop air bubbles, and tap pan on counter
  12. Bake at 165°C for 28-32 minutes
  13. Remove from oven, tap pan to release steam, invert and cool completely

Prepare the Strawberries

  1. Wash and hull strawberries
  2. Slice 200g of strawberries and toss with 15g sugar. Let macerate for 20 minutes
  3. Reserve 8-10 whole or halved strawberries for decoration

Make Simple Syrup

  1. Combine water and sugar in a small pot
  2. Heat until sugar dissolves
  3. Remove from heat, add vanilla if using
  4. Cool completely before using

Make Whipped Cream

  1. Chill mixing bowl and whisk in freezer for 10 minutes
  2. Beat cold heavy cream, powdered sugar, and vanilla on medium speed
  3. Increase to medium-high speed and whip until stiff peaks form
  4. Do not overwhip

Assemble the Cake

  1. Level the top of the cooled cake if needed
  2. Slice cake horizontally into 3 equal layers
  3. Place bottom layer on a cake board or plate
  4. Brush generously with simple syrup
  5. Spread a thin layer of whipped cream (about 3-4 tablespoons)
  6. Arrange macerated strawberry slices on top, leaving 1cm border
  7. Spread another layer of whipped cream over strawberries
  8. Place second cake layer on top and repeat: syrup, cream, strawberries, cream
  9. Place final cake layer on top, brush with syrup
  10. Apply a thin crumb coat of whipped cream over entire cake
  11. Refrigerate for 20-30 minutes to set
  12. Apply final layer of whipped cream, smoothing with a spatula or bench scraper
  13. Decorate top with reserved whole or halved strawberries
  14. Pipe rosettes or borders with remaining cream if desired

Tips

  • Chill the cake between layers for easier assembly
  • Use a serrated knife to slice the genoise evenly
  • Don't oversoak with syrup or cake will be too wet
  • Keep whipped cream cold—work quickly or refrigerate between steps
  • For cleaner slices, chill assembled cake for 2-3 hours before cutting
  • Wipe knife with a warm, damp cloth between cuts

Storage

Refrigerate for up to 2 days. Best enjoyed within 24 hours.