Description
Japanese Strawberry Shortcake is a delightful and light dessert that beautifully showcases the flavors of spring. With layers of fluffy sponge cake, fresh strawberries, and luscious whipped cream, this Japanese classic is perfect for celebrations or simply treating yourself. Its simple preparation and stunning presentation will impress your guests and leave them craving more.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs (room temperature)
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries (sliced)
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs with milk and vanilla until combined.
- Combine wet ingredients with dry mixture; stir gently until just mixed.
- Divide batter between pans; bake for 25-30 minutes until golden brown.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- Whip heavy cream with sugar until soft peaks form. Slice cakes horizontally in half.
- Layer whipped cream and strawberries between each layer; stack and serve with extra strawberries on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 130mg