Description
This Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, is a delicate and fluffy dessert featuring a light sponge cake layered with airy whipped cream and fresh strawberries. The cake is subtly sweet with a perfect balance of creamy texture and fruity freshness, making it a classic treat for any occasion.
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
Fruit
- 2 cups fresh strawberries, hulled and halved
- Additional whole strawberries for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch (20cm) round cake pan by lining it with parchment paper to prevent the cake from sticking.
- Make the Sponge Cake Batter: Whisk the eggs and granulated sugar together over warm water until the sugar dissolves completely. Then, using an electric mixer, beat the mixture until it is thick, pale, and has tripled in volume, creating a light and airy base for the cake.
- Fold in Dry Ingredients and Butter Mixture: Gently fold the sifted cake flour into the egg mixture carefully to preserve the airiness. In a separate small bowl, combine melted butter, milk, and vanilla extract, then delicately fold this into the batter.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overbeat to maintain a smooth, creamy texture.
- Assemble the Cake: Once the sponge cake has cooled, slice it horizontally into two even layers. Spread a generous layer of whipped cream on the bottom layer, then evenly arrange the halved strawberries over the cream. Add another layer of whipped cream on top of the strawberries and place the second cake layer on top. Cover the entire cake with the remaining whipped cream.
- Garnish and Serve: Decorate the top of the cake with whole strawberries for an attractive presentation. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow flavors to meld and the cream to set.
Notes
- Ensure the eggs are at room temperature for better volume when beating.
- Be gentle when folding flour and butter mixture to keep the batter light and airy.
- The cake should be completely cooled before assembling to prevent the whipped cream from melting.
- Use chilled bowls and utensils for whipping cream to achieve optimal volume.
- Leftovers should be kept refrigerated and consumed within 2 days for best freshness.
