Foryoueats: Japanese Strawberry Shortcake

Ingredients

• 1 Tbsp butter (for greasing the pan; or use shortening or cooking spray)
• For the Sponge Cake:
• 3 Tbsp unsalted butter
• 2 Tbsp whole milk (use whole milk for the best results)
• 4 large eggs (50 g each w/o shell)
• ½ cup sugar (½ cup + 2 Tbsp, to be precise)
• 1 cup cake flour (weigh your flour or use the “fluff and sprinkle“ method and level it off; see Notes for how to make your own cake flour)
• For the Syrup:
• 2 Tbsp water
• 3 Tbsp sugar
• 1 Tbsp liquor of your choice (optional; I like orange liqueurs like Grand Marnier or Cointreau)
• For the Fresh Whipped Cream:
• 2 cups heavy (whipping) cream (36% fat; must be at least 30–35% fat)
• For the Decoration:
• 1 lb strawberries (for filling and decoration; look for similar-sized strawberries to decorate the cake; buy an extra pack to increase your chances of finding berries of the same size)
• 10 blueberries
• 2 sprigs mint leaves