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Fluffy Japanese Strawberry Shortcake

Japanese strawberry shortcake - featured image
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A light and airy Japanese strawberry shortcake featuring a delicate sponge cake layered with whipped cream and fresh strawberries. Perfect for special occasions or a simple, elegant dessert.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 2 tablespoons (15g) cornstarch
  • 4 large eggs, separated (room temperature)
  • 3/4 cup (150g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk, warmed slightly
  • 3 tablespoons (45g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups (360ml) heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • About 2 cups (300g) fresh strawberries, hulled and sliced

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) cake pans with parchment paper.
  2. Sift together the flour and cornstarch; set aside.
  3. In a large bowl, whisk egg yolks with 1/3 cup (65g) sugar until pale and slightly thickened, about 2-3 minutes. Slowly add warmed milk, melted butter, and vanilla extract; mix gently and set aside.
  4. In a separate clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add remaining 1/3 cup (85g) sugar while beating until stiff peaks form, about 4-5 minutes.
  5. Fold one-third of the egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites using a rubber spatula until just combined.
  6. Sift the flour mixture over the batter in two or three additions, folding gently each time until no streaks remain and batter is smooth and light.
  7. Divide batter evenly between the two pans. Tap pans lightly to release air bubbles.
  8. Bake for 18-20 minutes until tops are pale golden and a toothpick inserted in the center comes out clean. Avoid overbaking.
  9. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  10. Whip heavy cream with powdered sugar until soft peaks form. Chill until ready to assemble.
  11. Slice each cake layer horizontally if desired for thinner layers.
  12. Spread a thin layer of whipped cream over the first sponge layer, add a generous layer of sliced strawberries.
  13. Repeat with remaining layers, finishing with whipped cream topping and decorate with whole or halved strawberries.
  14. Chill assembled cake for at least 30 minutes before serving.

Notes

Use room-temperature eggs for better volume. Fold egg whites gently to keep batter airy. Avoid opening oven door during baking to prevent collapse. Fresh strawberries are best; if using frozen, thaw and drain well. Chill cake before slicing for cleaner cuts. For gluten-free, substitute flour with rice flour blend. For dairy-free, use almond or coconut milk and coconut cream.

Nutrition

Keywords: Japanese strawberry shortcake, airy sponge cake, fluffy cake, strawberry dessert, whipped cream cake, easy Japanese cake

Find it online: https://lucydishes.com/fluffy-japanese-strawberry-shortcake-recipe-easy-airy-sponge-delight/