Delicious Japanese Strawberry Shortcake Recipe: A Light & Fluffy Dessert Sensation!

Japanese Strawberry Shortcake

Introduction:
Japanese strawberry shortcake, known for its light and fluffy sponge cake layers, whipped cream, and fresh strawberries, is a beloved dessert in Japan. This delicate and airy confection is a popular choice for special occasions, including birthdays and holidays. The combination of sweet and juicy strawberries with the pillowy soft cake and creamy frosting creates a heavenly treat that’s hard to resist.

Ingredients List:

• 1 ½ cups cake flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 6 large eggs, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, melted
• 1 ½ cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced

Preparation Steps:

1. Preheat the oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper.
2. Sift together the cake flour, baking powder, and salt in a bowl. Set aside.
3. In a large mixing bowl, beat the eggs and granulated sugar on high speed for 5-7 minutes until pale and thick. Stir in the vanilla extract.
4. Gently fold the flour mixture into the egg mixture in three additions, being careful not to deflate the batter.
5. Gently fold the melted butter into the batter until fully incorporated.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 20-25 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10. Place one cake layer on a serving plate and spread a layer of whipped cream on top. Arrange a layer of sliced strawberries on top of the cream.
11. Place the second cake layer on top and cover the entire cake with the remaining whipped cream.
12. Decorate the top of the cake with more sliced strawberries.

Cooking Time & Servings:
Total cooking time: 1 hour
Servings: 8-10

Nutritional Information:
Calories per serving: 350
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 155mg
Sodium: 240mg
Total Carbohydrates: 36g
Dietary Fiber: 1g
Sugars: 18g
Protein: 6g

Tips and Tricks:

• For a lighter cake, use cake flour instead of all-purpose flour.
• If you’re short on time, you can use store-bought whipped cream instead of making it from scratch.
• Feel free to add a layer of strawberry jam between the cake layers for an extra burst of flavor.

Conclusion:
We hope you enjoy making and savoring this delightful Japanese strawberry shortcake as much as we do. We’d love to see your creations, so be sure to share your photos on social media and tag us! If you have any questions or feedback, please don’t hesitate to reach out. Happy baking!