Japanese Strawberry Shortcake
This Japanese Strawberry Shortcake features a light sponge cake layered with fresh strawberries and whipped cream.
Equipment
- Mixing bowl
- Oven
Ingredients
For the Sponge Cake
- 1 cup Cake flour 120 grams
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 4 Large eggs, separated
- ¾ cup Granulated sugar 150 grams, divided
- 3 tablespoons Milk 45 grams
- 3 tablespoons Neutral oil 40 grams
- 1 teaspoon Vanilla extract
For the Whipped Cream Frosting
- 2 cups Heavy whipping cream 480 grams, cold
- 6-8 tablespoons Powdered sugar to taste
- 1 teaspoon Vanilla extract
For the Strawberries
- 12-16 ounces Fresh strawberries washed and very thoroughly dried
Optional Syrup
- 3 tablespoons Sugar
- ⅓ cup Warm water
Optional Stabilized Whipped Cream Option
- 1 tablespoon Instant pudding mix to stabilize frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a mixing bowl, combine cake flour, baking powder, and salt.
- In another bowl, whisk egg yolks and half of the sugar until light in color. Add milk, oil, and vanilla, mixing well.
- Gradually add the flour mixture to the egg mixture. Mix until just combined.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Gently fold the egg whites into the batter. Pour into the prepared pan and bake for 25 minutes.
- Let the cake cool completely before removing it from the pan.
- For the frosting, beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Slice the cooled cake in half horizontally. Spread a layer of whipped cream and fresh strawberries on the bottom half.
- Place the top half of the cake back on top and frost the top and sides with remaining whipped cream.
- For optional syrup, mix sugar and warm water until dissolved. Brush over the cake if desired.
Notes
You can add instant pudding mix to the frosting for stability if you want it to hold overnight.