japanese_spongecake_recipe

Japanese Strawberry Shortcake Recipe

This Japanese strawberry shortcake is a light and fluffy dessert that features layers of soft sponge cake, fresh strawberries, and whipped cream. It’s a popular treat for celebrations and special occasions.

The recipe is simple and uses basic ingredients, making it accessible for home bakers. The delicate sponge cake pairs beautifully with the sweetness of strawberries and the creaminess of whipped cream.

Delicious Japanese Strawberry Shortcake Recipe

Japanese strawberry shortcake with layers of sponge cake, whipped cream, and strawberries, garnished with whole strawberries.

This strawberry shortcake consists of airy sponge cake layered with whipped cream and fresh strawberries. The preparation time is about 1 hour, and it serves 8 people.

Ingredients

  • 4 large eggs
  • 120g (1/2 cup) granulated sugar
  • 120g (1 cup) all-purpose flour, sifted
  • 30g (2 tablespoons) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 300ml (1 1/4 cups) heavy cream
  • 2 tablespoons powdered sugar (for whipped cream)
  • 300g (about 2 cups) fresh strawberries, hulled and sliced
  • Extra strawberries for decoration

Instructions

  1. Preheat the Oven: Preheat your oven to 170°C (340°F). Grease and line an 8-inch round cake pan with parchment paper.
  2. Make the Sponge Cake: In a mixing bowl, beat the eggs and granulated sugar together until pale and fluffy. Gradually fold in the sifted flour and melted butter, followed by the vanilla extract.
  3. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  4. Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
  5. Assemble the Cake: Once the sponge cake is completely cool, slice it in half horizontally. Place one layer on a serving plate, spread a layer of whipped cream, and top with sliced strawberries. Place the second layer on top and cover the entire cake with the remaining whipped cream.
  6. Decorate: Garnish the top with extra strawberries. Chill the cake in the refrigerator for at least 30 minutes before serving.

Cook and Prep Times

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour

Nutrition Information

  • Servings: 8 slices
  • Calories: 320kcal
  • Fat: 18g
  • Protein: 5g
  • Carbohydrates: 36g

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