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Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe

Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
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4.9 from 4 reviews

Indulge in the delicate and airy delight of Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake. This elegant dessert features layers of light sponge cake, billowy whipped cream, and fresh strawberries, creating a perfect balance of sweetness and freshness.

Ingredients

Units Scale

For the Sponge Cake:

  • 4 large eggs
  • 120g granulated sugar
  • 120g cake flour (sifted)
  • 40g unsalted butter (melted and cooled)
  • 2 tablespoons whole milk (room temperature)
  • 1 teaspoon vanilla extract

For the Whipped Cream and Assembly:

  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for cream)
  • 2 cups fresh strawberries (washed, hulled, and halved or sliced)

Instructions

  1. Preheat the Oven: Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.
  2. Mix Egg Mixture: Beat eggs and sugar over simmering water until thick. Remove from heat, beat until tripled in volume.
  3. Add Flour and Butter: Fold in sifted flour, then add melted butter, milk, and vanilla.
  4. Bake: Divide batter between pans, bake for 20–25 minutes until golden.
  5. Prepare Whipped Cream: Beat cream, powdered sugar, and vanilla until soft peaks form.
  6. Assemble: Layer cake, whipped cream, and strawberries. Chill before serving.

Notes

  • For a lighter texture, ensure eggs are at room temperature and fold batter gently to retain air.
  • You can lightly soak the cake layers with simple syrup for added moisture.

Nutrition

Find it online: https://easy-tapas-recipes.com/japanese-strawberry-sponge-cake-strawberry-shortcake-recipe/