Description
Indulge in the light and airy delight of Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake. This classic dessert features layers of fluffy sponge cake, sweet whipped cream, and fresh strawberries, making it a perfect treat for any occasion.
Ingredients
Scale
Sponge Cake:
- 4 large eggs (room temperature)
- 2/3 cup granulated sugar
- 2/3 cup cake flour (sifted)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon whole milk (room temperature)
- 1 teaspoon vanilla extract
Whipped Cream and Filling:
- 1 1/2 cups heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
- 1 1/2 cups fresh strawberries (hulled and sliced)
- Whole strawberries for topping
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line the bottom of two 6-inch round cake pans with parchment paper.
- Prepare Batter: Whisk eggs and sugar, warm over simmering water, beat until thick. Fold in flour and butter mixture. Bake for 20–25 minutes.
- Make Whipped Cream: Beat cream, sugar, and vanilla until stiff peaks form.
- Assemble Cake: Layer sponge cake, whipped cream, and strawberries. Chill before serving.
Notes
- For best results, use cake flour and handle the sponge batter gently to maintain airiness.
- Chill the mixing bowl and beaters before whipping cream for better volume.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg
