Description
A light and airy Japanese Strawberry Shortcake made with fluffy sponge cake, fresh whipped cream, and juicy strawberries. A delightful dessert perfect for any celebration or cozy afternoon tea.
Ingredients
Scale
- 80 grams cake flour
- 3 large eggs, separated
- 90 grams sugar
- 30 ml milk
- 30 grams unsalted butter, melted
- 1 teaspoon vanilla extract
- 300 ml heavy cream
- 25 grams powdered sugar
- 1½ cups fresh strawberries, hulled and halved
Instructions
- Preheat your oven to 170°C (340°F). Line the bottom of a round cake pan with parchment paper, leaving the sides ungreased.
- In a bowl, whisk egg yolks with half the sugar until pale. Add melted butter, milk, and vanilla extract. Sift in the cake flour and mix gently.
- In another bowl, beat egg whites until foamy. Gradually add the rest of the sugar and whip until stiff peaks form. Gently fold into the yolk mixture in three batches.
- Pour the batter into the pan, smooth the top, and tap lightly to remove air bubbles.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack, then slice horizontally into 2 or 3 layers.
- Whip heavy cream with powdered sugar until medium-stiff peaks form.
- Layer sponge with whipped cream and sliced strawberries. Repeat for remaining layers and frost the outside with more cream.
- Top with halved strawberries. Chill for at least 1 hour before serving.
Notes
- Use room temperature eggs for better volume.
- Chill your mixing bowl and cream before whipping for best results.
- Pat strawberries dry before layering to prevent sogginess.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg