Description
This Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, features a light and airy sponge paired with fluffy whipped cream and fresh strawberries. It’s a beautifully layered dessert that is both elegant and refreshing, perfect for special occasions or a delightful afternoon treat.
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
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Strawberries
- 2 cups fresh strawberries, hulled and halved
- Additional whole strawberries for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8-inch (20cm) round cake pan with parchment paper to prevent sticking and ensure even baking.
- Make the Sponge Cake Batter: Whisk the eggs and granulated sugar together over warm water until the sugar dissolves completely, then transfer to a mixer to beat the mixture until it thickens and roughly triples in volume, creating a light and airy base.
- Incorporate Dry Ingredients and Fat: Gently fold the sifted cake flour into the egg mixture to maintain airiness. In a separate small bowl, combine the melted butter, milk, and vanilla extract, and gently fold this mixture into the batter to add richness and moisture.
- Bake the Cake: Pour the prepared batter into the lined pan, smoothing the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool fully.
- Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream along with powdered sugar and vanilla extract until soft peaks form, ensuring the cream is fluffy yet stable for layering.
- Assemble the Cake: Carefully slice the cooled sponge cake horizontally into two even layers. Spread a generous amount of whipped cream over the bottom layer, then evenly arrange the halved strawberries atop the cream. Add another layer of whipped cream before placing the second sponge layer on top. Cover the entire cake with the remaining whipped cream for a smooth finish.
- Garnish and Serve: Decorate the cake with whole strawberries on top. Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the whipped cream to set before slicing and serving.
Notes
- Use room temperature eggs to achieve maximum volume when whipping.
- Be gentle when folding flour and butter mixtures to preserve the batter’s airiness.
- Chilling the whipped cream bowl helps attain better volume and texture.
- This cake is best served within 24 hours for optimal freshness.
- Adjust the sweetness of the whipped cream to your preference by modifying powdered sugar amount.
