Japanese Strawberry Shortcake
A light and airy cake, Japanese strawberry shortcake is a delightful treat that features fluffy sponge cake, fresh whipped cream, and juicy strawberries.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
Whipped Cream and Filling
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries sliced
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before slicing.
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Slice the cooled cake in half horizontally. Spread a layer of whipped cream on the bottom half, then layer with sliced strawberries. Place the top half of the cake over it.
- Cover the entire cake with the remaining whipped cream. Decorate the top with whole or halved strawberries.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set.
- Serve chilled. Enjoy a slice with a cup of tea or coffee.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For the fluffiest cake, ensure that your butter is softened and your eggs are at room temperature. Ingredient Substitutions: Use gluten-free flour if needed. How to Serve: Best served chilled with tea. Storage & Freshness: Store in a refrigerator for up to 3 days. Make-Ahead Tips: Cake can be baked a day in advance and assembled before serving.