Name: Japanese Strawberry Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 2 h
Cuisine: Japanese
Ingredients: 125g all-purpose flour (sifted 3 times); 100g sugar; 4 large eggs (separated); 60g melted butter; Butter and flour (for coating cake pan); 18 mid-size fresh strawberries; 400ml cream for whipping; 10g sugar (for sweetening cream); 40ml water; 10g sugar (for additional sweetness)

Jump to Recipe·Print Recipe

Embarking on a culinary journey to Japan? One delightful treat you can’t miss is the Japanese Strawberry Sponge Cake, often referred to as Strawberry Shortcake. This light and fluffy dessert is not just a feast for the eyes with its vibrant layers of strawberries and cream; it’s also a perfect celebration cake for any occasion. Whether you’re hosting a birthday party, a family gathering, or simply indulging in a weekend sweet fix, this cake will surely steal the show.

Reasons to try it

There are countless reasons to whip up this luscious dessert at home. First, it brings a touch of elegance to any gathering while remaining surprisingly simple to make. The marriage of ethereal sponge cake, fresh strawberries, and a dollop of whipped cream creates an irresistible combination that tantalizes the palate. Plus, it’s a wonderful way to showcase the season’s best strawberries.

"Absolutely delicious! The light sponge and whipped cream complement the strawberries perfectly. It’s become my go-to dessert for special occasions." – A happy home baker

Step-by-step overview

Making your own Japanese Strawberry Sponge Cake is a satisfying endeavor that starts with crafting the perfect sponge. You’ll begin by creating the cake layers, then prepare a heavenly whipped cream to sandwich between these fluffy layers, and finally, adorn it with beautifully arranged strawberries. It’s as much about the process as the final presentation!

What you’ll need

To create this delightful cake, gather these key ingredients:

125g/4.4oz all-purpose flour (sifted 3 times for optimal fluffiness)
100g/3.5oz sugar (a little sweetness goes a long way)
4 large eggs (remember to separate yolks and whites for the best results)
60g/2.1oz melted butter (for that rich flavor)
Butter and flour (for coating your cake pan)
18 mid-size strawberries (fresh and ripe for the best flavor)
400ml/0.8pt cream for whipping (light and fluffy)
10g/0.4oz sugar (for sweetening the cream)
40ml/1.4oz water
10g/0.4oz sugar (once more for added sweetness)

Feel free to explore alternatives, such as using a gluten-free flour blend or plant-based cream, depending on your dietary preferences.

Step-by-step instructions

Preheat your oven to 180°C (350°F) and prepare your cake pan by greasing it with butter and dusting it with flour.
In a mixing bowl, whisk the egg yolks with sugar until the mixture thickens and turns pale.
Gradually incorporate melted butter, mixing until well-combined.
Gently fold in the sifted flour, being careful not to overmix.
In a separate bowl, whip the egg whites until stiff peaks form, then gently fold them into the cake batter.
Pour the mixture into the prepared cake pan, smoothing the top, then bake for 25-30 minutes until golden brown.
While the cake cools, prepare the whipped cream by whipping the cream with sugar until soft peaks form.
Once the cake has cooled, slice it into layers horizontally. Spread whipped cream in between the layers, then top with sliced strawberries.
Finish by decorating the top with more whipped cream and strawberries.

Best ways to enjoy it

When it comes to serving, presentation plays a key role. Slice the cake into generous wedges and adorn each plate with a drizzle of strawberry syrup or a sprinkle of powdered sugar. Pair it with a hot cup of matcha or a light green tea to enhance the dining experience. This cake is perfect for afternoon tea, dessert showcases, or even a celebratory birthday feast.

How to store

To keep your Strawberry Sponge Cake fresh, store it in an airtight container in the refrigerator for up to three days. If you need to keep it longer, consider freezing the unfrosted sponge. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can last for up to a month frozen. When you’re ready to enjoy it again, simply thaw it in the fridge overnight before frosting with whipped cream and strawberries.

Helpful cooking tips

To achieve that light, airy sponge cake, make sure to separate your eggs at room temperature. This helps to incorporate air into the egg whites more effectively. Also, avoid overmixing the batter; gently folding in the egg whites helps retain the fluffiness that’s characteristic of a good sponge cake.

Creative twists

Why not experiment with different fillings or toppings for your Strawberry Shortcake? Try adding layers of other fruits like blueberries or raspberries for a mixed berry twist. Alternatively, you could infuse your whipped cream with a touch of vanilla or a splash of liqueur for added flavor complexity.

Common questions

How long does it take to prepare this cake?

Prep time is approximately 15 minutes, with about 30 minutes for baking, plus cooling time. Overall, you might spend about 1.5 to 2 hours making this cake from start to finish.

Can I substitute the cream for a dairy-free option?

Absolutely! You can use coconut cream or any plant-based heavy cream alternative to achieve a similar creamy texture.

How can I ensure my sponge cake is fluffy?

The key to a fluffy sponge is to whip the egg whites until they reach stiff peaks. This traps air in the batter, giving the cake its light texture. Also, remember to fold gently to avoid deflating the mixture.

This Japanese Strawberry Sponge Cake is not just a dessert; it’s a celebration on a plate. With its irresistible layers and delectable strawberries, it’s sure to impress anyone lucky enough to grab a slice! So why not bring a little taste of Japan into your kitchen today?