Japanese Strawberry Shortcake
A fluffy dessert that combines light sponge cake with fresh strawberries and rich whipped cream, perfect for special occasions.
Ingredients
For the Cake
- 1 cup cake flour Approximately 120 grams
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar Divided, approximately 150 grams
- 3 tablespoons milk Approximately 45 grams
- 3 tablespoons neutral oil Approximately 40 grams
- 1 teaspoon vanilla extract
For the Whipped Cream and Filling
- 2 cups heavy whipping cream, cold Approximately 480 grams
- 6 to 8 tablespoons powdered sugar To taste
- 12 to 16 ounces fresh strawberries, washed and very thoroughly dried For layering
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line your cake pans with parchment on the bottom for easy removal.
- Sift together the cake flour, baking powder, and salt in a bowl.
- In another bowl, beat the egg yolks with half of the sugar until pale and thick. Mix in the milk, oil, and vanilla extract.
- In a clean bowl, whip the egg whites until foamy, slowly adding the remaining sugar and beating until firm peaks form.
- Gently fold one-third of the egg whites into the yolk mixture, then fold in the rest carefully.
- Sift the dry ingredients over the batter and fold until just combined.
- Divide the batter into the prepared pans, tapping them lightly to release any large bubbles.
Baking
- Bake for 15-18 minutes for two 6-inch pans or 23-25 minutes for one 8-inch pan, until golden and a toothpick comes out clean.
- Allow to cool for 10 minutes before removing from pans. Cool completely on a wire rack.
Whipping Cream and Assembly
- Whip cold cream on medium speed until thickened, then add powdered sugar and vanilla; whip to medium peaks.
- Slice the cooled cake into layers and brush with syrup if using.
- Layer each cake layer with whipped cream and sliced strawberries. Frost the top and sides, decorating with whole strawberries.
- Chill for 30 minutes before slicing for cleaner pieces, and enjoy!
Notes
Store leftovers in the refrigerator for up to three days. Freeze individual slices for longer storage; wrap each slice in plastic wrap and then in aluminum foil.