Strawberry cake iii –Indulge in the delightful taste of Japanese Strawberry Shortcake, a beloved dessert that beautifully showcases the flavors of fresh strawberries and fluffy sponge cake. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is sure to impress. Below, you’ll find a complete recipe that guides you through creating this delectable dessert in your own kitchen.
Japanese Strawberry Shortcake
Prepare to treat yourself and your loved ones with this light and airy cake. Each slice is a perfect balance of sweetness and tartness from the strawberries, combined with the soft texture of the whipped cream. Let’s dive into the ingredients and steps to make this irresistible dessert!
Ingredients
- For the Sponge Cake:
- 4 large eggs
- 120g (about 1 cup) granulated sugar
- 120g (about 1 cup) all-purpose flour
- 30g (about 2 tablespoons) unsalted butter, melted
- 50ml (about 3 tablespoons) milk
- For the Whipped Cream:
- 300ml heavy cream
- 30g (about 2 tablespoons) powdered sugar
- 1 teaspoon vanilla extract
- For the Filling:
- 400g fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and has doubled in volume.
- Gently fold in the all-purpose flour, being careful not to deflate the batter. Then, add in the melted butter and milk, mixing until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
- Once the cake is cool, slice it in half horizontally to create two layers. Place one layer on a serving plate.
- Spread a layer of whipped cream on top of the first layer, followed by half of the sliced strawberries. Place the second layer of cake on top.
- Frost the top and sides of the cake with the remaining whipped cream and decorate with the remaining strawberries.
- Chill in the refrigerator for at least 30 minutes before slicing. Serve and enjoy this beautiful Japanese Strawberry Shortcake!
This cake not only looks stunning but tastes divine. The combination of fresh strawberries and the lightness of the whipped cream makes it a refreshing dessert that everyone will love. Happy baking!