Japanese Christmas Cake (Strawberry Shortcake) Recipe
This Japanese Christmas Cake, also known as Strawberry Shortcake, is a delightful and festive dessert that features layers of light sponge cake, whipped cream, and fresh strawberries. Perfect for celebrating the holiday season or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Units
Scale
For the sponge cake:
- 4 large eggs (room temperature)
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup cake flour (sifted)
- 2 tablespoons unsalted butter (melted and cooled)
For the filling and topping:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries (hulled and sliced)
- Whole strawberries for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line and grease cake pans.
- Prepare the cake: Beat eggs and sugar, add vanilla, fold in flour and butter. Bake until golden.
- Whip the cream: Beat cream, sugar, and vanilla until soft peaks form.
- Assemble the cake: Layer sponge cake with cream and strawberries. Chill before serving.
Notes
- Use cake flour for the most delicate texture.
- Best enjoyed the day it’s made.
- Sweeten strawberries if out of season.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
