Description
Japanese Strawberry Cake is a light, fluffy sponge cake layered with sweet whipped cream and fresh strawberries. It’s a classic and elegant dessert perfect for any celebration.
Ingredients
- Sponge Cake:
- 4 large eggs
- 2/3 cup granulated sugar
- 2/3 cup cake flour, sifted
- 2 tbsp milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Assembly:
- 1 pint fresh strawberries (halved or sliced for layers, whole for topping)
Instructions
- Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.
- Beat eggs and sugar over warm water until pale and fluffy. Continue beating off heat until tripled in volume.
- Gently fold in sifted cake flour, being careful not to deflate the batter.
- Warm milk and butter until melted, stir in vanilla, and gently incorporate into the batter.
- Divide batter evenly between pans and bake for 20–25 minutes until golden and springy.
- Cool cakes completely, then slice each in half horizontally for four layers total.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Layer cake with whipped cream and sliced strawberries, stack layers evenly.
- Frost the outside with a thin layer of whipped cream and top with whole strawberries.
- Chill cake for at least 1 hour before serving.
Notes
- Brush layers with simple syrup or strawberry syrup for added moisture.
- Add a thin layer of strawberry jam for extra flavor.
- Swap strawberries with seasonal fruits like peaches or raspberries.
- Use cold cream and tools for stable whipped cream.
- Assemble and chill ahead for best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
