Japanese Strawberry Shortcake
A delightful dessert featuring soft sponge cake layered with fluffy whipped cream and fresh strawberries, perfect for celebrations or special occasions.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
For the whipped cream and filling
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 pint fresh strawberries, hulled and sliced
- to taste Extra strawberries for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk to blend the dry ingredients evenly.
- Add softened butter, milk, eggs, and vanilla extract to the dry mixture. Use an electric mixer to beat on medium speed until the batter is smooth and well combined, about 2-3 minutes.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Whipping Cream
- While the cake cools, prepare the whipped cream. In a large mixing bowl, use an electric mixer to beat the heavy whipping cream on medium-high speed until soft peaks form.
- Add powdered sugar gradually and continue to whip until stiff peaks form.
Assembly
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top and add a generous layer of sliced strawberries.
- Place the second cake layer on top of the strawberries, and spread more whipped cream over the top and sides of the cake.
- Decorate the top of the cake with additional strawberries. Chill the cake in the refrigerator for at least 30 minutes before serving.
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Notes
For best results, ensure all ingredients are at room temperature. You can also chill your mixing bowl and beaters before whipping cream to achieve better consistency.