Gluten-Free Strawberry Shortcake | Japanese Strawberry Shortcake | Easy Sponge Cake | Arwie’s Bakery

Today we’re going to be making the fluffiest and creamiest gluten-free strawberry shortcake! This delicious and easy sponge cake (dairy-free too!) is layered with soft layers of whipping cream and delicious strawberries. This cake will melt in your mouth, you would never believe it’s gluten-free!
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⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
●● Recipe:
For the sponge cake
- 6 eggs
- 1/2 cup + 1 cup sugar
- 132 g gluten-free flour (15 tbsp)
- 27 g corn starch (3 tbsp)
- 1/2 tsp salt
- 1 tsp cream of tartar (or vinegar)
For the filling
- 1 L heavy cream
- 3/4 cup sugar
- Sliced strawberries
For the simple syrup:
- 1/2 cup sugar
- 1/2 cup water
■ For the sponge cake:
1. Separate the egg yolks and egg whites
2. Whip up the egg yolks with the sugar until pale yellow and thick (this should take 8-10 minutes)
3. Sift in the salt, corn starch, and flour
4. Use a spatula to fold the flour into the egg yolk mixture (don’t worry if the mixture is thick)
5. Whip up the egg whites for 1 minute until foamy
6. Add the cream of tartar and mix for 5-8 minutes until it forms soft peaks
7. Add in 1/2 cup of sugar
8. Mix for 5-8 more minutes until it reaches stiff peaks
9. Add a little bit of the egg white mixture (about 5 tablespoons) of the egg white mixture to the egg yolk mixture, use a spatula to fold it in (this will help make the egg yolk mixture easier to work with)
10. Add in the egg yolk mixture to the meringue one third at a time and fold it in gently until it is well combined
11. Butter an 8-inch baking pan and line it with parchment paper (don’t forget the sides)
12. Add in the batter
13. Use a wooden skewer to gently mix in the top of the sponge cake batter (this will help for even baking)
14. Drop the cake pan on a kitchen counter three times to remove any air bubbles
15. Bake at 340°F for 40-50 minutes until golden brown
16. Take out of the oven and immediately remove parchment paper
17. You can assemble the cake right away or store the sponge cake in plastic wrap, it can stay for about 1-2 days at room temperature until you are ready to assemble the cake
18. Cut the cake into three even layers
19. Place a cake layer onto turntable and brush simple syrup on the cake layer
20. Pipe an even layer of whipping cream, use a spatula to even it out
21. Cover with strawberries
22. Pipe an even layer of whipping cream and use a spatula to even it out
22. Repeat until all layers are assembled
23. Pipe an even layer of whipping cream on the top and sides of the cake
24. Use a bench scraper to even the sides and a spatula to smooth the top of the cake
25. Top with strawberries and whipping cream decoration and enjoy!
■ For the whipping cream:
1. Add heavy cream to a cold glass bowl
2. Whip until soft peaks form
3. Add sugar and mix until stiff peaks form (8-10 minutes)
4. Work with 1/4 of the whipping cream at a time, store the rest in the fridge to it doesn’t melt
■ For the simple syrup:
1. Whisk together sugar and water until well combined
M U S I C
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Time Stamps:
00:00 Intro
00:17 Making the sponge cake
01:52 Folding in the mixture
02:53 Baking instructions
03:00 Taking it out of the oven
03:15 Sponge cake reveal
03:37 Instructions for storing the sponge cake
03:59 Preparing strawberries for the filling
04:41 Cutting cake layers
05:03 Making simple syrup
05:14 Making whipping cream
05:47 Assembling the cake
08:43 Cake REVEAL!
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