Description
A light and fluffy Japanese strawberry shortcake made with sponge cake, fresh strawberries, and whipped cream.
Ingredients
- 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
- Heavy whipping cream: 2 cups (480 grams), cold
- Powdered sugar: 6 to 8 tablespoons, to taste
- Fresh strawberries: 12 to 16 ounces, washed and very thoroughly dried
- Sugar (optional syrup): 3 tablespoons
- Warm water (optional syrup): 1/3 cup
- Instant gelatin (for stabilized whipped cream): 1 tablespoon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix cake flour, baking powder, and salt.
- In another bowl, beat egg yolks and add 1/2 cup (100 grams) of granulated sugar, milk, oil, and vanilla extract.
- Combine the dry ingredients with the wet mixture.
- In a separate bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and whip until stiff peaks form.
- Gently fold the egg whites into the cake batter.
- Pour the batter into a greased cake pan and bake for 25-30 minutes.
- While the cake is baking, prepare the whipped cream by whipping the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cake cools, slice it in half horizontally.
- Spread some whipped cream on the bottom layer, add sliced strawberries, and top with more whipped cream.
- Place the top layer of the cake and cover with remaining whipped cream and strawberries.
- For optional syrup, mix sugar and warm water until dissolved and drizzle over the strawberries if desired.
Notes
- Ensure strawberries are dry for better frosting adherence.
- This cake is best served fresh.
- Use stabilized whipped cream if you want the cake to hold overnight.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Japanese Strawberry Shortcake, dessert, cake, strawberries, whipped cream