Delicate Japanese Strawberry Shortcake Recipe

Japanese strawberry shortcake is a delightful dessert that perfectly balances light sponge cake, fresh strawberries, and luscious whipped cream. This beautiful cake is a staple at birthday celebrations and is sure to impress your guests. The combination of fluffy layers and juicy strawberries makes it a perfect choice for any occasion, whether you’re crafting individual strawberry shortcake cupcakes or a full cake.

Ingredients

• For the Sponge Cake:
• 4 large eggs
• 120g (1/2 cup) granulated sugar
• 120g (1 cup) all-purpose flour, sifted
• 30g (2 tablespoons) unsalted butter, melted
• 1 teaspoon vanilla extract
• For the Filling:
• 300ml (1 1/4 cups) heavy cream
• 30g (2 tablespoons) powdered sugar
• 1 teaspoon vanilla extract
• 300g (about 1 lb) fresh strawberries, hulled and sliced
• For Garnish:
• Whole strawberries for decoration

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line a round cake pan with parchment paper.
2. Make the Sponge Cake: In a large bowl, whisk the eggs and granulated sugar together until pale and fluffy. Gradually fold in the sifted flour until just combined. Gently fold in the melted butter and vanilla extract.
3. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until golden and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
4. Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
5. Assemble the Cake: Once the sponge cake is completely cool, slice it horizontally into two equal layers. Place one layer on a serving plate, spread a layer of whipped cream, and top with sliced strawberries. Place the second layer on top, cover the entire cake with remaining whipped cream, and decorate with whole strawberries.
6. Chill and Serve: Refrigerate the assembled cake for at least 30 minutes before slicing. Serve chilled.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Nutrition Information

• Servings: 8 slices
• Calories: 320kcal
• Fat: 20g
• Protein: 4g
• Carbohydrates: 30g
• Sugars: 15g

This recipe captures the essence of strawberry shortcake food, offering a light and refreshing dessert that feels like a sweet celebration on your palate. It’s not just a cake; it’s an experience that brings joy to any gathering.

Layers of Delight: The Japanese Strawberry Shortcake

The Japanese strawberry shortcake is a delightful fusion of textures and flavors, offering a refreshing take on the classic strawberry shortcake food. This dessert features layers of airy sponge cake, fresh strawberries, and whipped cream, all coming together to create a light and satisfying experience.

Whether you’re celebrating a birthday with a strawberry shortcake cake or indulging in individual strawberry shortcake cupcakes, this recipe captures the essence of celebration and joy. Each slice is not just a treat; it’s a moment of bliss that enhances any occasion.

Understanding the Key Components

At its heart, the Japanese strawberry shortcake consists of three fundamental components: the sponge cake, whipped cream, and fresh strawberries.

The sponge cake is light and fluffy, serving as the perfect base for the layers. Its airy texture allows it to soak up the flavors of the whipped cream and strawberries, making each bite delectable. The whipped cream adds a creamy richness that balances the sweetness of the strawberries, while the fruit itself brings a burst of freshness and color to the dessert.

Creating the Sponge Cake

Making the sponge cake is an essential step that sets the stage for this elegant dessert. The process begins with whisking eggs and sugar together until they reach a pale, fluffy consistency.

Next, the sifted flour is gently folded in, ensuring that the mixture retains its lightness. The addition of melted butter and vanilla extract infuses the cake with flavor, resulting in a sponge that is both tender and aromatic.

Whipped Cream Perfection

The whipped cream is what ties all the elements of the cake together. It is important to use heavy cream, as it whips up beautifully and provides just the right amount of structure.

Adding powdered sugar and vanilla extract enhances the sweetness and flavor of the cream, ensuring it complements the strawberries. Achieving the perfect consistency is key; it should be light and fluffy but stable enough to hold the layers together.

Assembling the Cake

Assembling the Japanese strawberry shortcake is a visual delight. Once the sponge cake has cooled, it is sliced into two equal layers.

On the first layer, a generous amount of whipped cream is spread, followed by a layer of sliced strawberries. This creates a beautiful contrast between the creamy white and vibrant red. The second layer of cake is placed on top, and the entire cake is then coated with whipped cream, making it an enticing sight adorned with whole strawberries.

Final Touches and Serving

Before serving, it is essential to chill the assembled cake for at least 30 minutes. This step allows the flavors to meld and the cake to firm up, making it easier to slice.

When ready to serve, the cake can be sliced into portions, revealing the stunning layers of sponge, cream, and strawberries. Each slice is a celebration of flavors and textures that is sure to leave an impression on your guests.

Celebrate with Japanese Strawberry Shortcake

This Japanese strawberry shortcake features layers of airy sponge cake filled with whipped cream and fresh strawberries. It’s light, fruity, and just the right amount of sweet, making it a perfect dessert for birthdays or special occasions.

FAQ:

• Q: How is Japanese Strawberry Shortcake different from American strawberry shortcake?A: The main difference is the cake. American shortcake often uses biscuits, while Japanese Strawberry Shortcake uses a light and airy sponge cake, similar to a chiffon cake. The whipped cream is also typically less sweet and more lightly whipped.
• Q: Can I make this into individual Japanese Strawberry Shortcake cupcakes?A: Yes, you can! Bake the sponge cake batter in a muffin tin, then slice each cupcake in half horizontally. Layer with whipped cream and strawberries for adorable and delicious individual servings.
• Q:What if I want to do this for a birthday party, what would be some suggestions?
  A: To give the cake a more, strawberry shortcake cake birthday look, you can add some colorful sprinkles to the top layer of whipped cream. Also consider adding some writting using a food marker.