Description
Indulge in the delightful experience of Japanese Strawberry Shortcake, a light and airy dessert that beautifully combines fluffy sponge cake with fresh strawberries and whipped cream. Perfect for celebrations or a sweet treat, this cake features layers of soft sponge interspersed with rich cream and vibrant berries, creating a visually stunning centerpiece for any gathering. With its refreshing taste and simple preparation, this strawberry shortcake is bound to impress your guests and become a cherished family favorite.
Ingredients
Scale
- 4 large eggs
- 100 grams granulated sugar
- 120 grams all-purpose flour
- 250 ml heavy cream
- 50 grams powdered sugar
- 300 grams fresh strawberries (sliced)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, beat the eggs and granulated sugar until the mixture is fluffy. Gently fold in the sifted flour until just combined.
- Pour the batter into a greased baking pan and bake for about 20 minutes or until golden brown. Allow it to cool completely before slicing.
- In another bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Slice the cooled sponge cake into three equal layers. On the first layer, spread whipped cream and top with sliced strawberries. Repeat with the second layer.
- Place the final layer on top, cover with remaining whipped cream, and garnish with additional strawberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 25g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg