Description
Japanese Strawberry Shortcake is a light and fluffy sponge cake layered with whipped cream and fresh strawberries. It’s a popular dessert in Japan, known for its delicate sweetness and elegant presentation.
Ingredients
Units
Scale
- 4 large eggs
- 120g (1/2 cup + 1 tbsp) granulated sugar
- 120g (1 cup) cake flour
- 30g (2 tbsp) unsalted butter, melted
- 30ml (2 tbsp) milk
- 1 tsp vanilla extract
- 300ml (1 1/4 cups) heavy cream
- 30g (2 tbsp) granulated sugar (for whipped cream)
- 1 tsp vanilla extract (for whipped cream)
- 15–20 fresh strawberries, hulled and halved
Instructions
- Preheat oven to 170°C (340°F). Line the bottom of an 8-inch round cake pan with parchment paper.
- In a bowl over a hot water bath, whisk the eggs and sugar until warm to the touch and the sugar dissolves. Remove from heat and continue whisking until the mixture is pale and thick.
- Sift in the cake flour and gently fold into the egg mixture until just combined.
- Mix melted butter, milk, and vanilla extract in a small bowl, then fold into the batter.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice the cake horizontally into 2 or 3 layers.
- Whip the cream with sugar and vanilla extract until stiff peaks form.
- Spread whipped cream between the layers and add sliced strawberries. Top with more whipped cream and decorate with whole or halved strawberries.
- Chill for at least 1 hour before serving to allow the flavors to set.
Notes
- Use cold whipping cream for best results when whipping.
- Choose fresh, ripe strawberries for the best flavor.
- The cake can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
