Introduction
There’s something undeniably delightful about Japanese Strawberry Shortcake, especially as it perfectly marries the sweetness of strawberries with the lightness of whipped cream and soft, fluffy cakes.
Ingredients
- 3 cups strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 servings
Directions and Instructions
- In a bowl, combine sliced strawberries with 1/4 cup granulated sugar. Toss and let it sit for 30 minutes to macerate.
- Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat the softened butter with 1 cup granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Gradually mix the dry ingredients into the butter mixture, alternating with milk, starting and ending with the dry ingredients.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a mixing bowl, whip the heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
- Once the cakes are completely cooled, slice them in half horizontally to create four layers.
- Place the first layer on a serving plate, spread a layer of whipped cream, and top with a layer of macerated strawberries.
- Repeat with the second and third layers, finishing with a final layer of cake on top.
- Frost the top and sides of the cake with the remaining whipped cream. Decorate with additional strawberries if desired.
Notes or Tips
- For a richer flavor, consider adding a splash of liqueur to the strawberries while macerating.
- Ensure that the cakes are completely cooled before assembling to prevent the whipped cream from melting.
- This cake is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Cooking Techniques
Creating this delightful dessert involves techniques such as macerating fruit, which enhances its natural sweetness, and whipping cream to soft peaks, ensuring a light and airy texture.
FAQ
- Can I use frozen strawberries? Yes, but fresh strawberries offer a brighter flavor and texture.
- How can I make this cake gluten-free? Substitute all-purpose flour with a gluten-free baking blend.
Conclusion
Japanese Strawberry Shortcake is not just a dessert; it’s a celebration of flavors and textures that is sure to bring smiles to anyone who indulges in it. Enjoy the sweet moments!