Introduction
Welcome to a delightful dessert that’s sure to steal the show at any gathering! This Japanese Strawberry Shortcake is a lovely blend of fluffy vanilla sponge cake, light whipped cream, and juicy strawberries that creates a symphony of flavors and textures. Each bite delivers a burst of sweetness and a creamy richness that’s hard to resist. Perfect for spring and summer celebrations, or simply as a sweet treat to enjoy with loved ones, this recipe is easier than you might think. Let’s dive into creating this delicious masterpiece!
Ingredients
- 5 large eggs
- 150g (3/4 cup) granulated sugar
- 120g (1 cup) cake flour, sifted
- 30g (2 tablespoons) unsalted butter, melted
- 250ml (1 cup) heavy cream
- 30g (2 tablespoons) powdered sugar
- 400g (about 1 pound) strawberries, hulled and halved
- Additional strawberries for decoration
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour and 5 minutes
- Yield: 8 servings
Directions and Instructions
- Start by preheating your oven to 170°C (340°F). Grease and line an 8-inch round cake pan with parchment paper, ensuring it’s ready for the batter.
- In a mixing bowl, beat the eggs and granulated sugar on high speed for about 10 minutes, or until the mixture turns a pale color and thickens nicely.
- Gently fold in the sifted cake flour with a spatula, being careful to preserve the airiness of the batter.
- Slowly drizzle in the melted butter while continuing to fold, mixing until just combined.
- Pour the light and airy batter into the prepared cake pan, smoothing out the surface for even baking.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, leaving you with a golden brown cake.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- While your cake cools, whip the heavy cream with powdered sugar in a mixing bowl until soft peaks form.
- Once the cake is cool, carefully slice it horizontally into three even layers.
- Place the bottom layer on a serving plate, spread a generous layer of whipped cream on top, and add a delightful layer of sliced strawberries.
- Repeat with the second layer, stacking it carefully over the first.
- Top with the final layer of cake and spread the remaining whipped cream over the top and sides of the cake.
- Finally, decorate the cake with additional sliced strawberries, creating a beautiful presentation.
Notes or Tips
For an extra flavor boost, consider adding a splash of vanilla extract or a hint of almond extract to the whipped cream. This cake is best enjoyed fresh, but you can cover it and store in the fridge for up to two days. Just be warned, the strawberries may release some juice after a while!
Cooking Techniques
Folding is a key technique in this recipe, as it helps maintain the airy texture of the sponge cake. Use a gentle motion, lifting the batter from the bottom and over the top rather than stirring vigorously. This method will keep the cake light and fluffy!
FAQ
Can I use other fruits instead of strawberries?
Absolutely! This recipe is versatile, and you can substitute with other berries such as raspberries or blueberries, or even peaches for a fun twist.
What should I do if my cake sinks in the middle?
This can happen if the batter is overmixed or if the cake is underbaked. Make sure to follow the mixing instructions closely and check for doneness with a toothpick!
Conclusion
This Japanese Strawberry Shortcake is sure to become a beloved favorite in your household. Its simple yet elegant design, combined with the freshness of strawberries and the luxuriousness of whipped cream, creates a dessert that’s both comforting and impressive. Enjoy every slice, share with friends and family, and bask in the joy of this sweet reward!