Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
A light and airy Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, featuring a delicate sponge layered with fresh strawberries and fluffy whipped cream. This classic dessert is perfect for celebrations or a delightful treat anytime.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Sponge Cake
- 4 large eggs, at room temperature
- 2/3 cup (130g) granulated sugar
- 2/3 cup (85g) cake flour, sifted
- 2 tablespoons milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Whipped Cream & Filling
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and halved
- Additional strawberries for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8-inch (20cm) round cake pan with parchment paper to ensure the cake releases easily after baking.
- Make the Sponge Cake Batter: In a heatproof bowl, whisk the eggs and granulated sugar over warm water until the sugar dissolves. Then, using an electric mixer, beat this mixture until it becomes thick and triples in volume, creating a light and airy base.
- Incorporate Dry Ingredients and Liquids: Gently fold in the sifted cake flour to retain air in the batter. In a separate small bowl, combine melted butter, milk, and vanilla extract, then carefully fold this mixture into the batter, ensuring a smooth consistency without deflating the air bubbles.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, creating a fluffy and sweet topping for the cake.
- Assemble the Cake: Once the sponge cake is cooled, slice it horizontally into two layers. Spread a generous amount of whipped cream on the bottom layer, then evenly arrange halved strawberries over the cream. Add more whipped cream on top of the strawberries and place the second layer of cake on top. Cover the entire cake with the remaining whipped cream evenly.
- Garnish and Serve: Decorate the top of the cake with whole fresh strawberries. For best flavor and texture, chill the assembled cake in the refrigerator for at least 1 hour before serving.
Notes
- Make sure eggs are at room temperature to achieve maximum volume when beaten.
- Gently fold the flour and liquid mixtures to keep the batter light and airy.
- Chilling the whipped cream bowl and beaters helps achieve better volume.
- Use fresh, ripe strawberries for the best flavor and appearance.
- This cake is best served within 1-2 days for optimal freshness.
- To avoid sogginess, do not add the strawberries until just before assembling the cake.
Keywords: Japanese strawberry sponge cake, strawberry shortcake, Japanese dessert, sponge cake recipe, whipped cream cake, fresh strawberry cake
