Description
A delightful Japanese dessert featuring fluffy sponge cake layered with fresh strawberries and whipped cream, perfect for celebrations.
Ingredients
Scale
- 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, cold) heavy whipping cream
- 6 to 8 tablespoons powdered sugar, to taste
- 1 teaspoon vanilla extract
- Fresh Strawberries:
- 12 to 16 ounces fresh strawberries, washed and dried
- Optional Syrup:
- 3 tablespoons sugar
- 1/3 cup warm water
- Optional Stabilized Whipped Cream Option:
- 1 tablespoon instant vanilla pudding mix or 2 teaspoons unflavored gelatin bloomed in 2 tablespoons water
Instructions
- Preheat your oven to 350°F. Line the cake pans with parchment paper on the bottom.
- Sift together the cake flour, baking powder, and salt into a bowl.
- Beat the egg yolks with half the granulated sugar until pale and thick. Stir in the milk, oil, and vanilla.
- Whip the egg whites until foamy. Gradually add the remaining sugar, then continue beating until firm peaks form.
- Fold one-third of the egg whites into the yolk mixture, then fold in the remaining egg whites carefully.
- Sift the dry ingredients over the batter and fold gently until just combined.
- Divide the batter evenly into the two prepared pans.
- Bake until lightly golden and a toothpick comes out clean, about 15 to 18 minutes for two 6-inch pans or 23 to 25 minutes for one 8-inch pan.
- Cool the cakes in the pans for 10 minutes, then remove and let cool completely on a wire rack.
- Prepare the syrup by dissolving the sugar in warm water if desired.
- Whip the cold cream until it begins to thicken, then add powdered sugar and vanilla, and whip until medium peaks form.
- Slice the cooled cake into layers and brush with syrup if using.
- Layer the cake with whipped cream and fresh strawberries, then frost the top and sides with whipped cream.
- Chill the finished cake for 30 minutes before slicing.
- Serve and enjoy!
Notes
Store leftovers in the refrigerator wrapped in plastic for up to 3 days, or freeze slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, dessert, Japanese, strawberry shortcake, whipped cream