Name: Japanese Strawberry Sponge Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
Ingredients: For the Sponge Cake:; 4 large eggs, at room temperature; 100g (1/2 cup) granulated sugar; 1 teaspoon vanilla extract; 100g (3/4 cup) cake flour (or all-purpose flour, sifted); 1 teaspoon baking powder; 1/4 teaspoon salt; 40g (2 tablespoons) unsalted butter, melted; 40g (2 tablespoons) whole milk; For the Whipped Cream:; 500ml (2 cups) heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; For the Strawberry Filling:; 500g (about 2 cups) fresh strawberries, hulled and sliced; 1-2 tablespoons sugar (optional, depending on the sweetness of the strawberries)

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Why You’ll Love This Recipe

Light and Fluffy Texture: The sponge cake is airy and tender, providing a pleasant contrast to the creamy filling.
Fresh Ingredients: Utilizing fresh strawberries and whipped cream enhances the cake’s natural flavors.
Cultural Significance: This dessert holds a special place in Japanese celebrations, often enjoyed during holidays like Christmas.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sponge Cake:

125g all-purpose flour
100g granulated sugar
60g unsalted butter, melted
4 large eggs

Decoration:

450g fresh strawberries (about 18 medium-sized)
400ml heavy cream, whipped
Optional syrup made with 40ml water and 10g sugar

Directions

Prepare the Sponge Cake:

Preheat the oven to 180°C (350°F). Grease and line an 18-21cm (7-8 inch) round cake tin.
In a bowl, whisk the eggs and sugar until pale and fluffy.
Gently fold in the melted butter, followed by the sifted flour, until just combined.
Pour the batter into the prepared tin, smoothing the top.
Bake for 25-30 minutes, or until a skewer inserted comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Decoration:

Once cooled, slice the cake horizontally into two layers.
If using, brush the cut sides with the optional syrup.
Whip the cream to medium peaks.
Hull and halve the strawberries, reserving some whole for decoration.

Assemble the Cake:

Place the bottom layer on a serving plate.
Spread a layer of whipped cream over it, then arrange strawberry halves on top.
Place the second cake layer on top, pressing gently.
Cover the top and sides with the remaining whipped cream.
Decorate with whole strawberries.

Chill and Serve:

Refrigerate the assembled cake for at least 2 hours before serving to allow flavors to meld.

Servings and Timing

Servings: This recipe yields approximately 8 slices.
Preparation Time: 40 minutes
Cooking Time: 25-30 minutes
Total Time: Approximately 2 hours and 5 minutes, including cooling and chilling.

Variations

Fruit Options: While strawberries are traditional, other fruits like peaches or mixed berries can be used.
Whipped Cream Alternatives: For a lighter option, consider using whipped coconut cream.

Storage/Reheating

Storage: Keep the cake refrigerated in an airtight container for up to 3 days.
Freezing: It’s not recommended to freeze the assembled cake, as the texture may be compromised.

FAQs

How do I achieve a fluffy sponge cake?

Ensure you whip the eggs and sugar until pale and fluffy, and fold in the flour gently to maintain airiness.

Can I use a different type of flour?

For the best texture, use cake flour. If unavailable, all-purpose flour can be substituted.

How do I prevent the cake from being too sweet?

Adjust the sugar quantity to your taste, but be mindful that it may affect the cake’s texture.

Can I make the sponge cake in advance?

Yes, the sponge can be baked a day ahead and stored tightly wrapped at room temperature.

How do I prevent the whipped cream from becoming too soft?

Use chilled heavy cream and whip to medium peaks, being careful not to overwhip.

Can I use non-dairy whipped cream?

Yes, coconut cream or other non-dairy alternatives can be used for whipping.

How do I prevent the strawberries from making the cake soggy?

Ensure the strawberries are dry before placing them on the cake, and consume within a few days.

Can I decorate the cake with something other than strawberries?

Certainly, other fruits like kiwi, mango, or berries can be used for decoration.

How do I store leftover cake?

Keep any leftover cake refrigerated in an airtight container for up to 3 days.

Can I freeze the assembled cake?

It’s not recommended, as the texture of the whipped cream and fruit may degrade upon freezing.

Conclusion

Crafting a Japanese Strawberry Shortcake is a rewarding endeavor that results in a light, flavorful dessert perfect for special occasions. By following the steps carefully and using fresh ingredients, you can enjoy a slice of this delightful treat at home.

Japanese Strawberry Sponge Cake

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This Japanese Strawberry Sponge Cake (Strawberry Shortcake) features a soft, airy sponge cake layered with fresh strawberries and sweet whipped cream. This iconic dessert is perfect for celebrations or as a delightful treat, offering a balance of light sweetness and vibrant fruit flavor.

Author: Emily
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: Japanese
Diet: Vegetarian

Instructions

To Make the Sponge Cake:
Preheat the oven to 170°C (340°F). Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, whisk the eggs and sugar together until thick and pale, about 5-7 minutes.
Add vanilla extract, and gently fold in the sifted cake flour, baking powder, and salt.
In a separate small bowl, combine the melted butter and milk. Gently fold this into the batter without deflating the air.
Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes or until a toothpick comes out clean.
Allow the cake to cool completely on a wire rack.
To Make the Whipped Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-beat.
To Assemble the Cake:
Once the cake has cooled, slice it into two even layers.
Place the bottom layer of the cake on a serving platter. Brush with a little bit of simple syrup or juice from the strawberries to moisten it.
Spread a layer of whipped cream over the cake, then arrange a layer of sliced strawberries on top.
Place the second cake layer on top and repeat the whipped cream and strawberry layer.
Decorate the top with more whipped cream and fresh strawberries.
Chill for about 30 minutes to set before serving.

Notes

The cake is best served chilled, but it’s light enough to be enjoyed at room temperature too.
For extra flavor, you can add a splash of liqueur (like Grand Marnier) to the syrup you use for moistening the cake layers.
This cake is best eaten within 1-2 days, but it can be stored in the fridge for up to 3 days.