Japanese Strawberry Shortcake
The undisputed star of Japanese bakeries and Christmas celebrations. A phenomenally light, airy, and melt-in-your-mouth vanilla sponge cake is layered with barely-sweetened, cloud-like whipped cream and perfectly ripe, fresh strawberries.
- For the Sponge Cake: 4 Large eggs room temperature
- 1/2 cup Sugar
- 3/4 cup Cake flour sifted twice
- 2 tbsp Milk
- 2 tbsp Unsalted butter melted
- 1 tsp Vanilla extract
- For the Cream: 2 cups Heavy whipping cream
- 3 tbsp Powdered sugar
- 1 lb Fresh strawberries
Prepare the Pan: Preheat oven to 340°F (170°C). Line an 8-inch round cake pan meticulously with parchment paper.
Whip the Eggs: Place the eggs and sugar in a large bowl over a pot of simmering water (double boiler). Whisk until warm to the touch. Remove from heat and use a hand mixer on high speed to beat the eggs for 8-10 minutes until they become pale, thick, and leave a lasting ribbon trail.
Fold the Batter: Sift the cake flour directly over the whipped eggs in three batches, folding incredibly gently with a spatula to keep the air. In a small cup, mix the warm milk, melted butter, and vanilla. Fold this liquid gently into the batter.
Bake: Pour the batter into the prepared pan. Tap the pan once on the counter. Bake for 25-30 minutes until golden and springy. Cool completely upside down on a wire rack.
Assemble: Slice the cooled sponge horizontally into two layers. Whip the heavy cream and powdered sugar into medium-firm peaks. Spread a thick layer of cream on the bottom cake layer, press in sliced strawberries, and top with more cream. Place the second cake layer on top. Frost the entire outside of the cake smoothly with the remaining cream and decorate with whole strawberries. Chill for 2 hours before slicing.
Keyword Bakery Style, Cake, Celebration, Dessert, Strawberry, Sweet