Introduction
There’s something incredibly special about the first bite of a fluffy Japanese strawberry sponge cake, also known as strawberry shortcake. This delightful dessert is a celebration of fresh strawberries enveloped in a light and airy sponge, topped with clouds of whipped cream. Perfect for birthdays, anniversaries, or just because, this cake brings warmth and sweetness to any occasion. Let’s dive into making this delightful treat that’s as pleasing to the eye as it is to the taste buds!
Ingredients
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 100g (3/4 cup) all-purpose flour
- 30g (2 tablespoons) unsalted butter, melted
- 1 teaspoon vanilla extract
- 300ml (1 1/4 cups) heavy whipping cream
- 50g (1/4 cup) powdered sugar
- Fresh strawberries, hulled and sliced (about 300g)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy release.
- In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and fluffy, exuding sweetness and airiness.
- Gently sift the all-purpose flour into the egg mixture, being careful to fold it in with a spatula until just combined, preserving the lovely volume.
- Add the melted butter and vanilla extract, carefully folding them into the mixture until the batter is smooth and luscious.
- Pour the batter into the prepared cake pan, spreading it evenly to ensure a uniform bake.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center emerges clean, signaling a golden brown creation.
- Once done, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, whip the heavy cream with powdered sugar in a cold bowl until soft peaks form, achieving that airy texture we crave.
- After the cake has cooled completely, slice it in half horizontally to create two tender layers.
- Place one layer on your serving plate and generously spread a layer of whipped cream on top.
- Next, artfully arrange the sliced strawberries over the whipped cream for a burst of color and flavor.
- Carefully place the second cake layer on top and cover the entire cake with the remaining whipped cream, creating a dreamy cloud.
- Decorate the top with additional sliced strawberries, allowing the vibrant red to pop against the creamy backdrop.
- Chill your masterpiece in the refrigerator for at least 30 minutes before serving. This helps the cream set beautifully.
Notes or Tips
For a delightful twist, consider adding a splash of almond extract for a nutty undertone or a drizzle of chocolate ganache for extra indulgence. Ensure your heavy cream is chilled for perfect whipping—they love a cool environment!
Cooking Techniques
Whipping cream is an art in itself. Start with a cold bowl and cold beaters to achieve the best results, and be careful not to over-whip it into butter! When folding ingredients, use a gentle hand to maintain the airiness of the batter, essential for that delicate sponge cake texture.
FAQ
Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries provide the best flavor and texture. If using frozen, make sure to thaw and drain excess liquid.
How should I store any leftover cake?
Store the cake in an airtight container in the refrigerator. It’s best enjoyed within a couple of days for optimal freshness.
Conclusion
Your homemade Japanese strawberry sponge cake is now ready to be the star of your dessert table! With its light texture, delightful sweetness, and fresh strawberry goodness, each slice promises a moment of joy. Whether shared with loved ones or savored alone, this cake is sure to leave a lasting impression. Enjoy every bite!