Description
Japanese Strawberry Shortcake is an exquisite dessert that brings together layers of airy sponge cake, luscious whipped cream, and fresh, sweet strawberries. This visually stunning treat is perfect for any celebration or as a delightful indulgence during a quiet afternoon. With its light texture and vibrant flavors, this cake is sure to impress your guests and create lasting memories.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs with milk and vanilla. Combine both mixtures until smooth.
- Divide the batter evenly between the pans and bake for 25-30 minutes or until golden brown.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks.
- Whip the heavy cream with sugar until stiff peaks form.
- Once cooled, slice each cake layer in half horizontally. Layer whipped cream and sliced strawberries between layers and assemble.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg