Description
This Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, is a light and airy dessert featuring a fluffy sponge cake layered with sweet whipped cream and fresh strawberries. Perfectly moist and subtly sweet, it combines delicate flavors and textures to create a classic and elegant treat ideal for celebrations or afternoon tea.
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 and Toppings
- 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 whole 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 prevent sticking.
- Make the Sponge Cake Batter: In a heatproof bowl, whisk the eggs and granulated sugar over warm water until the sugar dissolves completely. Using an electric mixer, beat the mixture on high speed until it becomes thick, pale, and triples in volume, achieving a light and airy texture.
- Fold in Dry Ingredients and Butter Mixture: Gently fold the sifted cake flour into the egg mixture to maintain its airiness. In a separate small bowl, combine the melted unsalted butter, milk, and vanilla extract, then carefully fold this mixture into the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25 to 30 minutes 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. This cream should be smooth, slightly stiff, and able to hold shape without being overbeaten.
- Assemble the Cake: Slice the cooled sponge cake horizontally into two equal layers. Spread a generous layer of whipped cream on the bottom layer, arrange halved strawberries evenly on top, then spread another layer of cream before placing the second cake layer over it. Cover the top and sides with the remaining whipped cream.
- Garnish and Serve: Decorate the cake with additional whole strawberries as a topping. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow flavors to meld and cream to set.
Notes
- Ensure eggs are at room temperature for better volume when beating.
- Use cake flour for a lighter, softer sponge texture.
- Be gentle when folding to retain air in the batter.
- Chill the bowl and beaters before whipping cream for best results.
- This cake is best enjoyed within 1-2 days when stored refrigerated.
- For a dairy-free version, substitute whipping cream with coconut cream and butter with a vegan alternative.
