Description
A light and fluffy Japanese Strawberry Shortcake made with layers of sponge, whipped cream, and fresh strawberries.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 180°C (350°F) and prepare cake pan by greasing with butter and dusting with flour.
- Whisk egg yolks with sugar in a mixing bowl until thick and pale.
- Gradually mix in melted butter.
- Gently fold in sifted flour.
- Whip egg whites until stiff peaks form and fold into the batter.
- Pour mixture into prepared pan and bake for 25-30 minutes until golden brown.
- While the cake cools, whip cream with sugar until soft peaks form.
- Once cooled, slice the cake horizontally and spread whipped cream between layers topped with sliced strawberries.
- Decorate the top with more whipped cream and strawberries.
Notes
For a gluten-free option, use a gluten-free flour blend. Keep the cake fresh in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg