Japanese Strawberry Sponge Cake (Strawberry Shortcake)
A light and airy Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, is a delightful dessert perfect for any occasion. This cake features a delicate sponge, fresh strawberries, and a luscious whipped cream topping.
Ingredients
Cake
- 4 large eggs
- 120 g granulated sugar (about ½ cup)
- 120 g all-purpose flour (about 1 cup)
- 30 g unsalted butter (melted, about 2 tablespoons)
- 1 teaspoon vanilla extract
Cream and Strawberries
- 300 ml heavy whipping cream (about 1 ¼ cups)
- 30 g powdered sugar (about ¼ cup)
- 500 g fresh strawberries (hulled and sliced, about 1 pound)
- Extra strawberries (for decoration)
Instructions
- Preheat oven to 170°C (340°F) and line a cake pan with parchment paper.
- Whisk eggs and sugar for 10 minutes until thick and pale.
- Sift flour over egg mixture and fold gently.
- Add melted butter and vanilla extract, fold until smooth.
- Pour batter into pan and bake for 25-30 minutes, until a toothpick comes out clean.
- Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream and powdered sugar until soft peaks form.
- Slice the cooled cake in half horizontally.
- Place one layer on a plate, spread whipped cream, and top with sliced strawberries.
- Position the second layer on top, and coat with more whipped cream.
- Decorate with extra strawberries.
- Chill for 30 minutes before serving.
Notes
For a richer flavor, consider adding a touch of lemon zest to the cake batter.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Sodium: 75mg