Introduction
There’s something magical about a light and airy sponge cake, especially when it’s layered with fresh strawberries and whipped cream. This Japanese Strawberry Shortcake is a delightful treat that’s perfect for celebrations, gatherings, or simply indulging on a sunny afternoon. With its fluffy texture and vibrant flavors, this cake is sure to impress your family and friends, making every bite a burst of joy. Let’s dive into the simple yet satisfying process of creating this delicious dessert!
Ingredients
- 4 large eggs
- 120g (about ½ cup) granulated sugar
- 120g (about 1 cup) all-purpose flour
- 30g (about 2 tablespoons) unsalted butter, melted
- 1 teaspoon vanilla extract
- 300ml (about 1 ¼ cups) heavy whipping cream
- 30g (about ¼ cup) powdered sugar
- 500g (about 1 pound) fresh strawberries, hulled and sliced
- Extra strawberries for decoration
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 your oven to 170°C (340°F) and line a round cake pan with parchment paper.
- In a mixing bowl, whisk together the eggs and granulated sugar for about 10 minutes, until the mixture becomes thick and pale, resembling a luscious custard.
- Gently sift the all-purpose flour over the egg mixture, folding it in carefully to retain that precious airiness.
- Add the melted butter and vanilla extract, folding again until the batter is smooth and homogenous, ready to rise in the oven.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- As the cake cools, whip together the heavy cream and powdered sugar until soft peaks form, creating a dreamy, fluffy topping.
- Once the cake is completely cooled, carefully slice it in half horizontally to create two layers.
- Place one layer on a serving plate, generously spread a layer of whipped cream, and top it with the luscious sliced strawberries.
- Position the second layer of cake on top of the first, and coat the top and sides with more whipped cream for that perfect finish.
- For a beautiful presentation, decorate the top with extra strawberries, placing them artfully.
- Finally, chill the assembled cake in the refrigerator for about 30 minutes before serving, allowing the flavors to meld perfectly together.
Notes or Tips
For the best flavor, use fresh, ripe strawberries. If you want a richer taste, try adding a splash of vanilla to the whipped cream. Make sure to assemble the cake shortly before serving to keep the sponge light and fluffy!
Cooking Techniques
This recipe highlights the technique of folding, which is crucial for keeping the batter light. By gently incorporating the flour, you help maintain the air bubbles that give the sponge cake its fluffy texture. Also, whipping the cream to soft peaks is essential for creating the right consistency that will beautifully blanket the strawberries and cake layers.
FAQ
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature. Assemble it with the whipped cream and strawberries on the day you plan to serve it for the freshest taste.
What if I don’t have fresh strawberries?
While fresh strawberries are delightful, you can use other berries or even a fruit compote if necessary. Just keep in mind that the flavor profile will change.
Conclusion
This Japanese Strawberry Shortcake is more than just a dessert; it’s a celebration of summer fruits and light textures that everyone will adore. With its simple ingredients and easy-to-follow steps, you’ll find yourself making it over and over again. So gather your loved ones, slice into this fluffy masterpiece, and enjoy every delicious bite!