Introduction
Japanese Strawberry Shortcake is a delightful dessert that embodies the sweetness of fresh strawberries combined with light, fluffy cake and velvety whipped cream. This classic treat is perfect for any occasion, whether you’re celebrating a special moment or simply indulging in a sweet bite. Its elegant presentation and rich flavors will impress everyone at your table!
Ingredients
- 6 medium strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup granulated sugar
- 1 cup cake flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 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
- Preheat the oven to 350°F (175°C). Grease and flour a round 8-inch cake pan.
- In a mixing bowl, beat eggs and sugar together until pale and fluffy.
- Gently fold in the sifted cake flour, baking powder, and salt until no lumps remain.
- Warm the milk slightly and mix it into the batter until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the cake has cooled, slice it into two horizontal layers.
- Spread whipped cream on the bottom layer and top with half of the sliced strawberries.
- Place the second layer of cake on top and cover the entire cake with remaining whipped cream.
- Decorate with the remaining sliced strawberries on top.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes or Tips
- For a richer flavor, use organic strawberries.
- Make sure your heavy cream is chilled for better whipping results.
- Feel free to add a splash of liqueur to the whipped cream for an adult twist.
Cooking Techniques
This recipe utilizes a simple yet effective method for making a light sponge cake, combined with the art of whipping cream to create texture and flavor. Mastering the folding technique is essential for ensuring a fluffy cake while maintaining the airy quality of the whipped cream.
FAQ
- Can I make this cake ahead of time? Yes, you can prepare the cake in advance and assemble it when ready to serve.
- What can I substitute for the cake flour? You can use all-purpose flour, but cake flour gives a lighter texture.
- How should I store leftovers? Store uncovered in the refrigerator for up to three days.
Conclusion
This Japanese Strawberry Shortcake is a beautiful and delicious dessert that brings joy to any gathering. With its light texture and fresh flavors, every bite is a delightful experience. Enjoy making this treat, and watch as it becomes a favorite in your baking repertoire!