Description
Indulge in the delicate and airy delight of this Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake. Layers of fluffy sponge cake, fresh strawberries, and whipped cream come together to create a heavenly dessert perfect for any occasion.
Ingredients
Eggs:
- 4 large eggs (room temperature)
Sugar Mixture:
- 2/3 cup granulated sugar
Cake Flour Mixture:
- 2/3 cup cake flour (sifted)
Butter Mix:
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon whole milk (room temperature)
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 1/2 cups heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Strawberry Layer:
- 1 1/2 cups fresh strawberries (hulled and sliced)
- Whole strawberries for topping
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix Eggs and Sugar: Whisk eggs and granulated sugar over simmering water until warm.
- Beat Mixture: Beat mixture until thick and tripled in volume.
- Add Flour: Gently fold in sifted cake flour.
- Combine Ingredients: Mix melted butter, milk, and vanilla; fold into batter.
- Bake: Divide batter, bake for 20–25 minutes until done.
- Make Cream: Whip cream, sugar, and vanilla until stiff peaks form.
- Assemble Cake: Layer cake with cream and strawberries.
- Decorate: Cover cake with cream, top with strawberries.
- Chill: Chill before serving.
Notes
- Use cake flour for best results.
- Handle sponge batter gently to maintain airiness.
- Chill bowl and beaters for better whipped cream volume.
