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Japanese Strawberry Shortcake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes (including chilling time)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Description

This classic Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, features a light and fluffy sponge paired with fresh whipped cream and ripe strawberries. Perfectly balanced in sweetness and texture, it is an elegant dessert that is both visually appealing and delicious. The cake is made by whisking eggs and sugar over warm water, folding in cake flour and a butter-milk mixture, then baking to a tender, airy sponge. Finished with whipped cream and fresh strawberries, this dessert is a delightful treat for any occasion.

Ingredients

Sponge Cake

  • 4 large eggs, at room temperature
  • 2/3 cup (130g) granulated sugar
  • 2/3 cup (85g) cake flour, sifted
  • 2 tablespoons milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Whipped Cream & Filling

  • 1 1/2 cups (360ml) heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and halved
  • Additional strawberries for topping

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch (20cm) round cake pan by lining it with parchment paper to prevent sticking.
  2. Make the Sponge Cake Batter: In a heatproof bowl, whisk the eggs and granulated sugar over warm water until the sugar dissolves completely. Then, using an electric mixer, beat the mixture until it becomes thick, pale, and triples in volume, ensuring a light and airy sponge.
  3. Fold in Dry Ingredients and Butter Mixture: Gently fold the sifted cake flour into the egg mixture to maintain the airiness. In a separate small bowl, combine the melted unsalted butter, milk, and vanilla extract, then carefully fold this into the batter without deflating it.
  4. Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool for 10 minutes before transferring it onto a wire rack to cool completely.
  5. Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This will create a smooth, fluffy cream for filling and frosting.
  6. Assemble the Cake: Carefully slice the cooled sponge cake horizontally into two layers. Spread a generous amount of whipped cream on the bottom layer, then arrange the halved strawberries evenly over the cream. Add more whipped cream over the strawberries, then place the second cake layer on top. Cover the entire cake with the remaining whipped cream.
  7. Garnish and Serve: Decorate the top of the cake with additional whole strawberries for a beautiful finish. Chill the assembled cake in the refrigerator for at least 1 hour before serving to let the flavors meld and the cream set.

Notes

  • Ensure eggs are at room temperature for better volume when whisking.
  • Sift the cake flour to prevent lumps and keep the sponge light.
  • Use chilled heavy cream and cold bowls for optimal whipped cream consistency.
  • Be gentle when folding ingredients to maintain airiness in the batter.
  • The cake is best served within 24 hours for freshness.

Find it online: https://slsrecipes.com/japanese-strawberry-shortcake-recipe-2/