Description
A light and elegant Japanese Strawberry Shortcake made with airy sponge cake, lightly sweetened whipped cream, and fresh strawberries. Perfect for celebrations.
Ingredients
1 cup cake flour (120 g), sifted
4 large eggs, room temperature
¾ cup granulated sugar (150 g)
3 tablespoons whole milk (45 ml), warmed
2 tablespoons unsalted butter (28 g), melted
1 teaspoon vanilla extract
1 tablespoon sugar syrup (optional, for brushing layers)
1 ½ cups heavy cream (360 ml), chilled
3 tablespoons powdered sugar (24 g)
1 pound fresh strawberries (450 g), hulled and halved
Instructions
Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
Beat eggs and granulated sugar until pale, thick, and tripled in volume.
Fold in sifted cake flour gently without deflating the batter.
Mix melted butter, warm milk, and vanilla; drizzle into batter and fold to combine.
Divide batter between pans and bake for about 20 minutes, until tops spring back. Cool completely.
Whip heavy cream and powdered sugar until soft peaks form.
Slice sponge layers horizontally to create four thin rounds.
Place the first layer on the plate, brush with syrup, spread cream, and add strawberries. Repeat with remaining layers.
Frost the top and sides lightly, decorate with whole strawberries, and refrigerate at least 1 hour before serving.
Notes
For extra stability in whipped cream, chill the mixing bowl and whisk.
Bake sponge one day in advance if desired; store wrapped at room temperature.
Use fresh strawberries for best flavor and texture; frozen berries may release excess liquid.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: ~310
- Sugar: ~23 g
- Sodium: ~65 mg
- Fat: ~18 g
- Saturated Fat: ~11 g
- Unsaturated Fat: ~6 g
- Trans Fat: ~0 g
- Carbohydrates: ~32 g
- Fiber: ~1 g
- Protein: ~6 g
- Cholesterol: ~115 mg