Japanese Strawberry Sponge Cake
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
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)
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.
Find it online: https://yumfamilyrecipes.com/japanese-strawberry-sponge-cake/
