Description
Indulge in the delicate and airy delight of Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake. This light and fluffy dessert features layers of sponge cake, whipped cream, and fresh strawberries, making it a perfect treat for any occasion.
Ingredients
Scale
For the sponge cake:
- 4 large eggs (room temperature)
- â…” cup granulated sugar
- ¾ cup cake flour (sifted)
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 ¼ cups heavy cream (chilled)
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For assembly:
- 1 ½ cups fresh strawberries (hulled and halved)
- additional whole strawberries for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 7- or 8-inch round cake pan with parchment paper.
- Prepare the cake batter: Beat eggs and sugar until pale and thick. Gently fold in flour. Fold in butter mixture. Bake for 25–30 minutes until done. Cool completely.
- Make whipped cream: Beat heavy cream, sugar, and vanilla until stiff peaks form.
- Assemble the cake: Slice the cake horizontally. Spread whipped cream, add strawberries. Repeat with second layer. Chill before serving.
Notes
- Use cake flour for a delicate, airy texture.
- This cake is best served the day it’s assembled, but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 70mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
