Description
Valentine’s Day Japanese Strawberry Shortcake is a light and elegant dessert that beautifully marries fluffy sponge cake with fresh strawberries and cloud-like whipped cream. Perfect for romantic occasions, this cake is as delightful to the eyes as it is to the palate. Each slice reveals vibrant layers that promise a refreshing flavor experience, making it an ideal treat for anyone looking to impress their loved ones or indulge in a guilt-free dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 4 large eggs (room temperature)
- 1/2 tsp baking powder
- 1 cup heavy cream (36% fat)
- 2 cups fresh strawberries
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
- In a mixing bowl, combine sliced strawberries with sugar and lemon juice; let sit for 20 minutes.
- Whisk eggs and sugar until pale and fluffy (about 5 minutes). Fold in sifted flour and baking powder gently.
- Divide batter between prepared pans and bake for 25-30 minutes until golden brown. Allow to cool completely.
- Beat heavy cream until soft peaks form; gradually add powdered sugar until stiff peaks are achieved.
- Slice cooled cakes horizontally if needed. Layer one cake with macerated strawberries and whipped cream, then repeat with the second layer. Top with additional strawberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 22g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg