Description
Japanese Strawberry Shortcake is a light and fluffy sponge cake layered with fresh strawberries and whipped cream. This classic dessert highlights the delicate flavor of strawberries combined with a moist, airy cake and a smooth vanilla whipped cream frosting, perfect for special occasions or an elegant treat.
Ingredients
Sponge Cake
- 1 cup (120 grams) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup (150 grams) granulated sugar, divided
- 3 tablespoons (45 grams) milk
- 3 tablespoons (40 grams) neutral oil
- 1 teaspoon vanilla extract
Whipped Cream Frosting
- 2 cups (480 grams) heavy whipping cream, cold
- 6 to 8 tablespoons powdered sugar, to taste
- 1 teaspoon vanilla extract
Strawberries
- 12 to 16 ounces fresh strawberries, washed and very thoroughly dried
Optional Syrup
- 3 tablespoons sugar
- 1/3 cup warm water
Optional Stabilized Whipped Cream
- 1 tablespoon instant vanilla pudding mix or 2 teaspoons unflavored gelatin (bloomed in 2 tablespoons water and melted)
Instructions
- Preheat oven and prepare pans: Heat your oven to 350°F (175°C). Line the bottom of your cake pans with parchment paper for easy removal of the cakes later.
- Sift dry ingredients: Sift together the cake flour, baking powder, and salt to ensure an even texture in the cake batter.
- Mix egg yolks and wet ingredients: Beat the egg yolks with half of the granulated sugar until pale and thick. Then mix in the milk, neutral oil, and vanilla extract to combine smoothly.
- Beat egg whites: In a separate clean bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue to beat until firm peaks form for a stable meringue.
- Combine egg whites and yolk mixture: Fold one-third of the beaten egg whites into the yolk mixture gently to lighten it, then fold in the remaining egg whites with care to preserve the airy texture.
- Add dry ingredients: Sift the dry flour mixture over the batter and fold it in gently until just combined, avoiding overmixing to keep the batter fluffy.
- Pour batter into pans: Divide the batter evenly into cake pans. Tap the pans lightly on the counter to release any large air bubbles.
- Bake the cakes: Bake the cakes until lightly golden and a toothpick inserted comes out clean. This will take about 15 to 18 minutes for two 6-inch pans or 23 to 25 minutes for one 8-inch pan.
- Cool cakes: Let the cakes cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.
- Prepare syrup (optional): Dissolve the sugar in warm water to make a simple syrup, and allow it to cool completely if using to moisten the cake layers.
- Whip the cream frosting: Whip the cold heavy cream on medium speed until it starts to thicken. Add powdered sugar and vanilla extract, then continue whipping to medium peaks. For a stabilized frosting, incorporate either instant vanilla pudding mix or melted gelatin as described.
- Slice and assemble: Slice the cooled cakes horizontally into layers. Brush each layer with the prepared syrup if using, then layer with whipped cream and sliced strawberries.
- Frost and decorate: Cover the top and sides of the cake with whipped cream and decorate with whole strawberries for an elegant finish.
- Chill and serve: Chill the assembled cake for at least 30 minutes before slicing to achieve clean slices. Serve and enjoy this classic Japanese dessert.
Notes
- Ensure strawberries are thoroughly dried before layering to prevent soggy cake.
- Use room temperature eggs for better meringue volume.
- For longer holding time of whipped cream frosting, use the optional stabilizers like pudding mix or gelatin.
- Neutral oil such as vegetable or canola oil works best for a light flavor.
- If you don’t have cake flour, substitute by removing 2 tablespoons from 1 cup of all-purpose flour and replacing with 2 tablespoons cornstarch.
- This cake is best served the day it is assembled but can be refrigerated for up to 2 days.
