Japanese Strawberry Sponge Cake
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.
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
Instructions
- 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.
Notes
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.