Japanese strawberry shortcake recipe

Ingredients

• 4 large eggs, white and yolks separated
• 4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
• 3 tablespoons milk, at room temperature
• 1/2 teaspoon vanilla extract
• 4.2 ounces (120 g, 14 tablespoons) cake flour, sifted 3 times
• 1.2 ounces (22 g, 2.3 tablespoons) butter, melted
• 1 teaspoon unflavored gelatin
• 4 teaspoons cold water
• 1 cup cold heavy whipping cream
• 1/4 cup confectioners’ sugar
• -1/4 cup granulated sugar
• 1/4 cup water
• 8 – 10 ounces fresh strawberries