Japanese Strawberry Shortcake
This Japanese Strawberry Shortcake features a light sponge cake layered with fresh strawberries and whipped cream.
Equipment
- Mixing bowl
- oven
Ingredients
For the Sponge Cake
- 1 cup Cake flour 120 grams
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 4 Large eggs, separated
- ¾ cup Granulated sugar 150 grams, divided
- 3 tablespoons Milk 45 grams
- 3 tablespoons Neutral oil 40 grams
- 1 teaspoon Vanilla extract
For the Whipped Cream Frosting
- 2 cups Heavy whipping cream 480 grams, cold
- 6-8 tablespoons Powdered sugar to taste
- 1 teaspoon Vanilla extract
For the Strawberries
- 12-16 ounces Fresh strawberries washed and very thoroughly dried
Optional Syrup
- 3 tablespoons Sugar
- ⅓ cup Warm water
Optional Stabilized Whipped Cream
- 1 tablespoon Instant gelatin for frosting to hold overnight
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, combine cake flour, baking powder, and salt. In another bowl, beat the egg yolks with 150 grams of sugar until creamy. Add milk, oil, and vanilla, mixing well. Gradually add the dry ingredients.
- In a separate bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff. Fold the egg whites into the batter gently until just combined.
- Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean. Let it cool.
- For the whipped cream frosting, beat the heavy cream with powdered sugar and vanilla until stiff peaks form. If using, add instant gelatin for stability.
- Once the cake is cooled, slice it into layers. Spread whipped cream and layer fresh strawberries between the cake layers. Top with more whipped cream and strawberries.
Notes
You can adjust the sweetness of the whipped cream by varying the amount of powdered sugar. Use a serrated knife to slice the cake for cleaner layers.