Description
This Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, is a light and fluffy dessert featuring an airy sponge cake layered with freshly whipped cream and juicy strawberries. Perfectly balanced sweetness and delicate vanilla notes make it an elegant treat for any occasion.
Ingredients
Scale
Sponge Cake
- 4 large eggs, at room temperature
- 2/3 cup (130g) granulated sugar
- 2/3 cup (85g) cake flour, sifted
- 2 tablespoons milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Whipped Cream
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Fruit
- 2 cups fresh strawberries, hulled and halved
- Additional whole strawberries for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8-inch (20cm) round cake pan with parchment paper to ensure the cake releases easily after baking.
- Make the Sponge Cake Batter: Whisk the eggs and granulated sugar together over a warm water bath until the sugar fully dissolves. Remove from heat and beat the mixture with an electric mixer until it becomes thick, pale, and triples in volume, ensuring a light sponge.
- Incorporate Dry and Wet Ingredients: Gently fold the sifted cake flour into the egg mixture to preserve the airiness. In a small bowl, combine melted butter, milk, and vanilla extract, then carefully fold this mixture into the batter for richness and flavor.
- Bake the Cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for 25 to 30 minutes until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Prepare the Whipped Cream: Using a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. This cream will add a smooth, velvety texture to the cake.
- Assemble the Cake: Once the sponge cake is cooled, slice it horizontally into two even layers. Spread a generous layer of whipped cream on the bottom sponge layer, arrange the halved strawberries evenly over the cream, then add a bit more whipped cream on top of the strawberries. Place the second layer of sponge cake on top and cover it with the remaining whipped cream.
- Garnish and Serve: Decorate the top of the cake with whole fresh strawberries for a beautiful presentation. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cream to set.
Notes
- Use room temperature eggs to achieve better volume in the sponge cake.
- Ensure the heavy cream and bowl are well chilled to make whipping easier and achieve soft peaks.
- Be gentle when folding flour and butter mixture to keep the batter airy for a light sponge.
- This cake is best served fresh but can be stored in the refrigerator for up to 2 days.
- For a gluten-free version, substitute cake flour with a gluten-free baking mix suitable for cakes.
