Japanese Strawberry Sponge Cake (Strawberry Shortcake)
If you’re looking for a light and fruity dessert that will impress everyone, look no further than Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake! This cake is fluffy, sweet, and bursting with fresh strawberry flavor. It’s the perfect treat for any occasion, whether it’s a birthday, a family gathering, or just a sweet way to enjoy the weekend.
Why Make This Recipe
There are plenty of reasons to make this Japanese Strawberry Sponge Cake! First, it’s easy to put together, making it great for both beginner bakers and seasoned pros. Second, it’s so light and airy that you won’t feel guilty about going back for seconds! Plus, fresh strawberries add a burst of flavor that’s simply unbeatable. Trust me, once you try this cake, it will become a favorite in your home!
How to Make Japanese Strawberry Sponge Cake
Ingredients
- 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
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and halved
- Additional strawberries for topping
Directions
- Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper, but do not grease the sides.
- In a large mixing bowl, whisk eggs and sugar together over a bowl of warm water until the sugar dissolves. Remove from heat and beat the mixture with an electric mixer on high speed until pale, thick, and tripled in volume (about 5–7 minutes).
- Gently fold in the sifted cake flour in batches, being careful not to deflate the batter. Combine melted butter, milk, and vanilla extract in a small bowl, then fold this mixture into the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.
- In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Slice the cooled cake horizontally into two layers. Place one layer on a serving plate, spread a thick layer of whipped cream, and arrange strawberry halves evenly on top. Add a dollop of whipped cream to cover the strawberries, then place the second layer of cake on top. Spread the remaining whipped cream over the top and sides of the cake.
- Decorate with whole strawberries on top. Chill the cake in the refrigerator for at least 1 hour before serving.
How to Serve Japanese Strawberry Sponge Cake
Serve this delicious cake chilled, and watch your family and friends delight in every bite. It’s perfect on its own or accompanied by a scoop of vanilla ice cream. Don’t forget to add extra fresh strawberries on top for that extra pop of color and freshness!
How to Store Japanese Strawberry Sponge Cake
Keep any leftovers in an airtight container in the fridge. The cake is best enjoyed within 2-3 days, but I bet it won’t last that long!
Tips to Make Japanese Strawberry Sponge Cake
- Make sure your eggs are at room temperature for the best results.
- Sift the flour to keep your cake light and airy.
- When whipping the cream, ensure your bowl and beaters are cold to help the cream whip better.
Variation
You can try adding other fruits like blueberries or raspberries for a mixed berry version. Also, consider using flavored whipped cream, like adding a hint of lemon zest for extra zing!
FAQs
1. Can I use frozen strawberries instead?
Yes, you can, but fresh strawberries give the best flavor and texture. If using frozen, allow them to thaw and drain excess liquid.
2. How can I make this cake gluten-free?
You can replace the cake flour with a gluten-free flour blend. Be sure to check the other ingredients for gluten content.
3. Can I make this cake in advance?
Yes, you can bake the sponge cake a day ahead. Just store it wrapped in plastic wrap and assemble with whipped cream and strawberries on the day you plan to serve.
