Japanese Strawberry Cake
A delightful masterpiece combining airy sponge, fresh strawberries, and whipped cream, perfect for celebrations.
Ingredients
For the Sponge Cake
- 4 large large eggs Fresh eggs create a light and fluffy texture.
- 100 g granulated sugar Sweetens the cake while helping it rise.
- 100 g cake flour A lighter flour that promises a tender crumb.
- 1 tsp baking powder Helps the cake achieve its airy structure.
- 30 g unsalted butter, melted Adds richness and moisture to the cake.
- 30 ml milk Enhances the cake’s soft texture.
For the Filling and Frosting
- 200 ml heavy cream Base for luscious whipped topping.
- 2 tbsp powdered sugar Sweetens the cream just right.
- 300 g fresh strawberries Juicy and sweet—these are the stars of the show.
Instructions
Preparation
- Preheat your oven to 170°C (340°F).
- In a large mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 5-7 minutes.
- Gently sift in the cake flour and baking powder, folding in with a spatula.
- Add the melted butter and milk, folding until just combined.
Baking
- Pour the batter into a lined 8-inch round baking pan and smooth out the surface.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Assembly
- While the cake cools, wash and slice the fresh strawberries.
- In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Slice the cooled cake in half horizontally. Spread a layer of whipped cream on the bottom layer, followed by strawberries, and then top with the other half of the cake.
- Frost the top with more whipped cream and decorate with remaining strawberries.
Notes
For a lighter option, you can use Greek yogurt in place of some of the heavy cream. If strawberries aren’t in season, use mixed berries. Keep the cake in an airtight container in the refrigerator for up to three days.