Description

Indulge in the delightful flavors of a Japanese Christmas Cake, also known as Strawberry Shortcake. This light and airy dessert features layers of fluffy cake, whipped cream, and fresh strawberries, making it a perfect treat for any special occasion.

Ingredients

Cake:

1 cup cake flour
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs (room temperature)
¾ cup granulated sugar
3 tablespoons unsalted butter (melted and cooled)
3 tablespoons whole milk
1 teaspoon vanilla extract

Strawberries:

2 cups fresh strawberries (sliced, plus extra for garnish)
2 tablespoons granulated sugar (for strawberries)

Whipped Cream:

2 cups heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract (for whipped cream)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat oven to 350°F and grease an 8-inch round cake pan, lining the bottom with parchment paper.
Mix Dry Ingredients: Whisk together cake flour, baking powder, and salt in a bowl.
Beat Eggs and Sugar: In a large bowl, beat eggs and sugar until thick and fluffy.
Combine Wet Ingredients: Mix melted butter, milk, and vanilla extract in a small bowl, then fold into the batter.
Bake: Pour batter into the pan and bake for 25–30 minutes until done. Cool and slice into two layers.
Prepare Strawberries: Toss sliced strawberries with sugar and set aside.
Whip Cream: Whip cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble Cake: Spread whipped cream on the bottom layer, add strawberries, then place the second cake layer on top. Frost with remaining cream.
Chill: Chill the cake for at least 1 hour before serving.

Notes

Refrigerate the cake for several hours or overnight for best results.
You can substitute cake flour by combining all-purpose flour and cornstarch.