Description
Indulge in the light and airy delight of Japanese Strawberry Cake, a dreamy dessert that combines fluffy sponge cake, whipped cream, and fresh strawberries for a taste of pure bliss.
Ingredients
Scale
Sponge Cake:
- 4 large eggs
- 2/3 cup granulated sugar
- 2/3 cup cake flour (sifted)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Whipped Cream and Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
- 1 1/2 cups fresh strawberries (halved or sliced)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line the bottom of a 7- or 8-inch round cake pan with parchment paper (do not grease the sides).
- Prepare the cake batter: Whisk eggs and granulated sugar over simmering water until warm. Beat until pale and tripled in volume. Fold in flour. Combine melted butter, milk, and vanilla. Fold into the batter.
- Bake the cake: Pour batter into the pan and bake for 25–30 minutes. Cool upside down on a wire rack.
- Make the whipped cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the cake: Slice the cake into layers. Fill with whipped cream and strawberries. Cover the top and sides with cream. Garnish with strawberries.
Notes
- Use cake flour for best texture and avoid over-mixing.
- Chill the assembled cake for at least 1 hour before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
