Description
This delicate Japanese Strawberry Shortcake features feather-light sponge cake, pillowy, subtly sweet whipped cream, and juicy, sun-ripened strawberries. Ideal 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 pure 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
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Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
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Beat eggs and granulated sugar until pale, thick, and tripled in volume.
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Fold in sifted cake flour gently without deflating the batter.
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Mix melted butter, warm milk, and vanilla; drizzle into batter and fold to combine.
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Divide batter between pans and bake for about 20 minutes, until tops spring back. Cool completely.
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Whip heavy cream and powdered sugar until soft peaks form.
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Slice the sponge layers horizontally to create four thin rounds.
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Place the first layer on the plate, brush with syrup, spread cream, and add strawberries. Repeat with remaining layers.
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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 the 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