This is the most amazing cake you will make. I am obsessed with Korean food and K-dramas and Korean music. It’s been a while since I started obsessing and I never really told you about it. This cake is quite common in a lot of Asian bakeries especially across Korea and Japan. I have made this Eggless Korean style Strawberry Shortcake that you can make for your next brunch or even birthday party.
What is the strawberry milk you used for this cake?
I have used both home made and store bought strawberry milk for this cake. If you want to make it at home you just need a handful of strawberries, a cup of milk and sugar according to taste. Just blend it till smooth as use it to soak your cake. It enhances the strawberry flavour and I believe it works better than using a sugar syrup.
What pan have you used for this cake?
I used a deep 6 inch round cake pan. It is almost 10-12 centimeters deep.
Do I have to use Hazelnuts? Can I leave it out?
You don’t absolutely have to use hazelnuts, you can also use almonds. However, if you do not like nuts or are allergic to them, you can leave it out.
How is this Korean?
I have seen a lot of Korean YouTubers eat/speak about this cake. I believe this cake is famous in Japan as well.
What type of cream did you use for this cake?
I used 35% milk fat whipping cream for this cake. You can also use non-dairy whipping cream although I prefer the taste of the former.
IMPORTANT
Please use a deep 6 inch pan because this cake rises quite a bit
Once the cake is baked and out of the oven, while it is still warm, loosely cover it with aluminum foil (make sure that it does not touch the cake though). This will retain moisture and keep the exterior of the cake soft. Let the cake cool completely like this.
Eggless Korean Style Strawberry Short-cake
The very popular korean style cake with strawberries made eggless!
Dry:
- 195 gram All purpose flour
- 15 gram cornstarch/cornflour
- 120 gram granulated sugar
- 1.5 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 40 gram powdered hazelnuts ((optional but recommended))
Wet:
- 95 millilitre flavourless oil ((I used sunflower))
- 220 millilitre whole milk
- 1.5 teaspoon vinegar ((white or apple-cider))
- 1 teaspoon vanilla extract
Frosting:
- 2 cups whipped cream ((can be adjusted according to preference))
Filling:
- 200 gram strawberries ((fresh) )
- 50 gram sugar ((adjust according to sweetness of the strawberries))
Extra fresh strawberries for decor and filling (optional)
Cake:
Grease and line a tall 6-inch round cake tin. Preheat your oven to 180 C.
In a small grinder add the hazelnuts & sugar and pulse until it becomes a fine powder. Do not blend or it will become hazelnut butter.
In a bowl add the milk, vinegar, vanilla & oil. Using a whisk, mix vigorously until the liquids come together.
In a separate bowl, sift the flour, baking powder, baking soda, cornflour and salt. Set it aside.
Add the hazelnut and sugar mixture to the milk & oil mixture and whisk well until combined.
Once the liquids are mixed, add the sifted dry ingredients into the milk mixture and gently mix till it is well combined. Try not to overmix.
Pour the batter into the prepared cake pan and bake for roughly 35-40 minutes, or longer depending on your oven. A skewer inserted in the centre of the cake will come out clean once baked.
Let the cake cool completely before slicing & decorating.
Strawberry filling:
Wash & dry the strawberries, chop them into small pieces, add them into a saucepan with the sugar. You can also add a pinch of salt to this.
On medium to low heat, let the strawberries cook down till they become very mushy that when you press them down with a spoon it becomes a chunky puree. Cook it till the filling is about half its initial quantity. It can take anywhere between 15-20 minutes.
Let it cool completely before using.
Optional step: Once the filling is cooked, you can add a handful of freshly chopped strawberries into it to for more flavour and texture variation.
Whip the cream only right before you are going to use it.
How to decorate:
I cut my cake into three layers and soaked them in strawberry milk (you can use home-made or store bought). You can also use red wine (only if you are legally allowed to drink hahaha!)
I placed one layer of cake on a cake board or flate plate, added whipped cream, smoothened it, using a spatula I created a wall of cream on the circumference of the cake to hold the filling in, spooned some strawberry filling in the centre and continued the same process with the cake layers one on top of the other.
Crumb coat it, cover the cake with more cream if you like, decorate with fresh strawberries & enjoy!
Cake tastes best when chilled and is easier to cut as well especially if you live in hot weather conditions.
*Nutrition values are calculated automatically
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