Description
Indulge in the light and airy delight of Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake. This classic dessert features layers of delicate sponge cake, whipped cream, and fresh strawberries, creating a perfect balance of flavors and textures.
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs
- 120g granulated sugar
- 120g cake flour (sifted)
- 40g unsalted butter (melted and cooled)
- 2 tablespoons whole milk (room temperature)
- 1 teaspoon vanilla extract
For the Whipped Cream and Assembly:
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
- 2 cups fresh strawberries (washed, hulled, and halved or sliced)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper.
- Prepare the batter: Beat eggs and sugar until warm and thick. Fold in sifted cake flour. Mix melted butter, milk, and vanilla; fold into batter. Bake for 20–25 minutes.
- Make the whipped cream: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the cake: Place one cake layer, spread whipped cream, add strawberries. Top with second layer, cover with more cream, and decorate with strawberries. Chill before serving.
Notes
- For a lighter texture, ensure eggs are at room temperature and fold the batter gently.
- You can lightly soak the cake layers with simple syrup for added moisture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 19g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
