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Japanese Strawberry Shortcake

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Japanese Strawberry Shortcake is a light and elegant dessert made with fluffy sponge cake, lightly sweetened whipped cream, and fresh strawberries. Its delicate texture and balanced sweetness make it a timeless cake for birthdays, holidays, and special celebrations.

Ingredients

  • 2 cups cake flour
  • 2 tsp baking powder
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • Whole fresh strawberries, for garnish
  • Fresh mint leaves, for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. Whisk the eggs and granulated sugar until pale, thick, and fluffy.
  3. Sift together the cake flour, baking powder, and salt, then gently fold the dry ingredients into the egg mixture.
  4. Combine the warm milk, melted butter, and vanilla extract, then carefully fold into the batter.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 25 to 30 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
  7. Cool the cakes completely on a wire rack.
  8. Whip the heavy cream with the powdered sugar and vanilla until medium peaks form.
  9. Spread whipped cream over one cake layer, arrange sliced strawberries evenly on top, and add another layer of whipped cream before placing the second cake layer over it.
  10. Frost the top and sides with the remaining whipped cream, decorate with whole strawberries and mint if desired, then chill for at least 1 hour before serving.

Notes

  • Use mixed berries instead of only strawberries for extra color and flavor.
  • Spread a thin layer of strawberry jam between the cake layers for added sweetness.
  • Add a little lemon zest to the whipped cream for a fresh citrus note.
  • Make individual mini shortcakes for elegant single servings.
  • Decorate with white chocolate curls for a festive finish.
  • Chill the mixing bowl and cream before whipping for the best texture.
  • Store covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/japanese-strawberry-shortcake/