Light and airy, Japanese Strawberry Shortcake is a delightful treat that brings joy to any occasion. Whether it’s for a spring gathering or a sweet Valentine’s surprise, this cake is sure to impress!
What You’ll Need
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 3 large eggs
– 1/2 cup granulated sugar
– 1/4 cup milk
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 pint fresh strawberries, hulled and halved
Tools You’ll Need
– 9-inch round cake pan
– Mixing bowls
– Electric mixer
– Whisk
– Spatula
– Cooling rack
Pro Tips
- Use Fresh Strawberries: Fresh, ripe strawberries enhance the flavor and presentation of your cake.
- Don’t Overmix: Mix the batter just until ingredients are combined to keep the sponge light and fluffy.
- Chill the Cake: Let the cake cool completely before adding whipped cream to prevent melting.
Substitutions & Variations
– Substitute raspberries or blueberries for strawberries for a new twist.
– Add a layer of strawberry jam for extra flavor.
– Use almond extract instead of vanilla for a nutty note.
Make-Ahead Tips
– Bake the sponge cake a day in advance and wrap it tightly to keep it fresh.
– Whip the cream just before assembling for the best texture.
Instructions
🔪 Step 1: Prepare the Sponge Cake
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan. Whisk together flour and baking powder.
🍰 Step 2: Make the Batter
Beat eggs and sugar until light and fluffy. Gradually add flour mixture, milk, melted butter, and vanilla. Mix until just combined.
🔥 Step 3: Bake the Cake
Pour batter into the prepared pan. Bake for 20-25 minutes or until a toothpick comes out clean. Cool on a rack.
🍓 Step 4: Prepare the Whipped Cream
Whip heavy cream and powdered sugar until soft peaks form. Chill until ready to use.
🎂 Step 5: Assemble the Cake
Slice the cake in half. Spread whipped cream and layer with strawberries. Add the top layer, more cream, and strawberries.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy chilled or bring to room temperature before serving.
Experience the joy of making and sharing this delightful Japanese Strawberry Shortcake with your loved ones. We can’t wait to hear how it turned out for you in the comments below!
