This Japanese Strawberry Shortcake recipe offers a delightful twist on classic strawberry cake recipes, featuring light sponge cake, fresh strawberries, and delicate whipped cream. You’ll love creating this elegant and surprisingly simple dessert that’s perfect for any occasion.
Key Ingredients & Substitutions
- Cake Flour: Essential for a tender crumb; all-purpose flour can work, but cake flour is best.
- Fresh Strawberries: The star of this strawberry cake; use ripe, sweet berries. Frozen strawberries are not recommended for this recipe.
- Heavy Cream: For a rich, stable whipped cream.
- Granulated Sugar: Sweetens the cake and cream. You can adjust the amount to your preference.
Ingredients
For the Sponge Cake:
- 3 large eggs, at room temperature
- 75g granulated sugar
- 75g cake flour, sifted
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
For the Whipped Cream & Filling:
- 300ml heavy cream, very cold
- 30g granulated sugar
- 1 teaspoon vanilla extract
- 300g fresh strawberries, hulled and sliced
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Chilling Time: 45 minutes
- Servings: 6-8
- Tools Needed: 6-inch round cake pan, electric mixer, whisk, spatula, cooling rack
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 170°C (340°F). Grease and flour a 6-inch round cake pan, then line the bottom with parchment paper. This ensures your beautiful strawberry cake doesn’t stick.
2. Make the Sponge Cake Batter
In a large bowl, whisk eggs and sugar together until light and fluffy. Gently fold in the sifted cake flour in two additions until just combined. Gradually fold in the melted butter and milk until you have a smooth batter.
3. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
4. Prepare the Whipped Cream
While the cake cools, combine cold heavy cream, sugar, and vanilla extract in a chilled bowl. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.
5. Slice the Cake and Strawberries
Once the cake is fully cooled, carefully slice it horizontally into two or three even layers. Slice your fresh strawberries; reserve a few whole strawberries for decoration.
6. Assemble Your Japanese Strawberry Shortcake
Place one cake layer on your serving plate. Spread a generous layer of whipped cream over it, then arrange a layer of sliced strawberries. Repeat with the next cake layer. Top the final layer with whipped cream, spreading it around the sides, and decorate with the remaining strawberries.
7. Chill Before Serving
Refrigerate your assembled strawberry cake for at least 45 minutes. This allows the cream to set and the flavors to meld beautifully.
Variation Ideas
- Citrus Zest: Add a teaspoon of lemon or orange zest to the cake batter for a brighter flavor.
- Berry Mix: Incorporate other berries like raspberries or blueberries with the strawberries for extra color and taste.
- Matcha Cake: Substitute a small amount of cake flour with matcha powder for a green tea flavored sponge.
Storage Instructions
Store leftover Japanese Strawberry Shortcake in an airtight container in the refrigerator for up to 2-3 days. The cake is best enjoyed fresh, as the sponge can dry out and the cream may lose its stability over time. Do not freeze this strawberry cake, as the texture will be compromised.
Frequently Asked Questions (FAQ)
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, you can, but cake flour gives a lighter, more tender crumb which is characteristic of this strawberry cake.
Q: Why did my whipped cream not get stiff?
A: Ensure your heavy cream is very cold and your bowl and beaters are chilled. Overbeating can also cause it to become grainy or separate.
Q: How do I prevent my cake from sticking to the pan?
A: Thoroughly grease and flour your pan, and always line the bottom with parchment paper.
Q: Can I make the sponge cake ahead of time?
A: Yes, you can bake the sponge cake a day in advance. Wrap it tightly in plastic wrap and store it at room temperature.
Q: What kind of strawberries should I use?
A: Use ripe, sweet, and firm fresh strawberries. The quality of your berries significantly impacts the flavor of this strawberry cake.