Strawberry Shortcake – A Japanese Light and Fluffy Recipe

Time and Servings:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 8 slices

Nutrition (per serving):

• Calories: 250 kcal
• Carbohydrates: 30g
• Protein: 4g
• Fat: 12g

Ingredients:

• For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
• For the Whipped Cream:
  • 1/2 cup heavy cream
  • 2 tbsp sugar (optional)
• For the Topping and Filling:
  • Fresh strawberries, sliced

Instructions:

1. Prepare the Cake Batter

• Preheat your oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans with parchment paper.
• In a large mixing bowl, whisk eggs and sugar on high speed until pale and tripled in volume (about 5-7 minutes).
• Sift the flour into the egg mixture in batches, gently folding it in with a spatula to maintain the airiness. Add vanilla extract and fold until just combined.

2. Bake the Cake

• Divide the batter evenly between the prepared pans and smooth the tops.
• 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.

3. Whip the Cream

• In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add sugar (if using) and continue whipping until stiff peaks form. Keep chilled until ready to use.

4. Assemble the Cake

• Place one cake layer on a serving plate. Spread a layer of whipped cream evenly over the top.
• Arrange a layer of sliced strawberries over the whipped cream.
• Place the second cake layer on top, pressing gently. Cover the top and sides of the cake with whipped cream, smoothing it with a spatula.

5. Decorate and Serve

• Garnish the top with additional strawberries for a festive look.
• Chill the cake in the refrigerator for at least 1 hour before slicing and serving.

Tips for Success:

• Airy Batter: Whisk the eggs and sugar thoroughly to achieve the characteristic fluffy texture of a Japanese sponge cake.
• Gentle Folding: Use a spatula and fold in the flour lightly to retain as much air as possible.
• Chill for Clean Slices: Refrigerating the cake helps the layers set and makes slicing easier.
• Fresh Strawberries: Use the freshest strawberries for the best flavor and presentation.
• Flavor Variations: Add a splash of kirsch (cherry brandy) to the whipped cream or a sprinkle of lemon zest for a twist.

Pairing Suggestions:

• Serve this delicate cake with a warm cup of Japanese green tea or hot chocolate for a complete festive treat. 🎄