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Japanese Strawberry Shortcake

Japanese Strawberry Shortcake Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract, divided
  • 1 cup cake flour, spooned and leveled
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons whole milk, at room temperature (optional)
  • Pinch of salt
  • 2 cups heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 pound fresh strawberries, hulled and thinly sliced, plus extra for garnish

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment.
  2. Beat the eggs and granulated sugar on high speed until thick, pale, and ribbon-like, 5–7 minutes. Beat in 1 teaspoon vanilla.
  3. Sift the flour and salt over the egg mixture in two additions, folding gently. Fold in the melted butter and milk (if using) just until combined.
  4. Pour the batter into the pan and bake until golden and a toothpick comes out clean, 25–30 minutes. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
  5. Once cool, slice the cake horizontally into two even layers.
  6. In a chilled bowl, beat the heavy cream, powdered sugar, and remaining 1/2 teaspoon vanilla on medium-high speed until soft peaks form, about 2–3 minutes.
  7. Place one layer on a plate, spread with whipped cream, and top with a layer of sliced strawberries. Add the second layer and spread more cream on top. Decorate with the remaining strawberries. Serve right away, or chill 30 minutes if you like.

Notes

For the cleanest slices, assemble the cake no more than 2 hours before serving. You can bake the sponge a day ahead and store it wrapped at room temperature. If you prefer a slightly sweeter cream, add an extra tablespoon of powdered sugar.