Description
A delightful recipe for Japanese Strawberry Shortcake, featuring light and airy sponge cake layers filled with whipped cream and fresh strawberries, creating a perfect balance of flavors and textures.
Ingredients
Scale
Sponge Cake:
- Cake flour 1 cup (120 grams)
- Baking powder 1 teaspoon
- Salt 1/4 teaspoon
- Large eggs 4, separated
- Granulated sugar 3/4 cup (150 grams), divided
- Milk 3 tablespoons (45 grams)
- Neutral oil 3 tablespoons (40 grams)
- Vanilla extract 1 teaspoon
Whipped Cream Frosting:
- Heavy whipping cream 2 cups (480 grams), cold
- Powdered sugar 6–8 tablespoons, to taste
- Vanilla extract 1 teaspoon
Strawberries:
- Fresh strawberries 12–16 ounces, washed and dried
- Sugar 3 tablespoons
- Warm water 1/3 cup
- If desired for longer stability, use 1 tablespoon instant vanilla pudding mix or 2 teaspoons unflavored gelatin bloomed in 2 tablespoons water, melted, and added while whipping cream to medium peaks.
Optional Syrup:
Optional Stabilized Whipped Cream Option:
Instructions
- Preheat Oven: Heat oven to 350 degrees F. Line cake pans with parchment paper.
- Prepare Dry Ingredients: Sift together cake flour, baking powder, and salt.
- Beat Egg Yolks: Beat egg yolks with half the sugar until pale and thick. Mix in milk, oil, and vanilla.
- Whip Egg Whites: In a separate bowl, beat egg whites with remaining sugar until firm peaks form.
- Combine Mixtures: Gently fold one third of egg whites into yolk mixture, then fold in the rest. Fold in dry ingredients until just combined.
- Bake: Divide batter into pans and bake until golden and a toothpick comes out clean.
- Cool and Prepare: Cool cakes, make syrup if using, and whip cream until thickened.
- Assemble Cake: Slice cake layers, brush with syrup, layer with cream and strawberries, then frost and decorate.
- Chill and Serve: Chill the cake for 30 minutes before slicing and serving for clean cuts.
Notes
- You can customize the sweetness by adjusting the powdered sugar in the whipped cream.
- Ensure the strawberries are completely dry to prevent a soggy cake.
- For a more stable whipped cream frosting, consider the optional stabilized whipped cream option.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350
- Sugar: Approximately 20g
- Sodium: Approximately 150mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 1g
- Protein: Approximately 5g
- Cholesterol: Approximately 120mg