Japanese Strawberry Shortcake
A delightful dessert that blends fluffy sponge cake with sweet strawberries and rich whipped cream, perfect for any occasion.
Ingredients
For the Cake
- 4 large Eggs Let them come to room temperature for better volume.
- 60 g Whole Milk Ensure it’s at room temperature.
- 45 ml Vegetable Oil Use light vegetable oil for moisture.
- 90 g Granulated Sugar Sift for smoother blending.
- 55 g All-Purpose Flour Spoon into the measuring cup for accuracy.
- 55 g Cornstarch Mix with flour to avoid clumping.
For the Whipped Cream
- 600 ml Heavy Cream Chill bowl and beaters for faster whipping.
- 100 g Granulated Sugar
- 1 teaspoon Vanilla Extract
For the Decoration
- 370 g Fresh Strawberries Ripe and sliced for decoration.
Instructions
Preparation
- Preheat the oven to 170°C (340°F).
- Whisk the eggs and sugar in a bowl until pale and fluffy, about 5-7 minutes.
- In a separate bowl, sift together flour and cornstarch.
- Gradually fold the dry ingredients into the egg mixture until no flour streaks remain.
- Incorporate vegetable oil and milk into the batter. Mix just until combined.
Baking
- Pour the batter into a greased 9-inch round cake pan.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Assembling
- Beat the heavy cream with sugar and vanilla until soft peaks form.
- Once the cake is completely cool, slice it in half horizontally.
- Layer one half with whipped cream and fresh strawberries, then place the other half on top.
- Finish with more whipped cream and strawberries on top.
Notes
Serve garnished with mint leaves. Freezing slices is an option, thaw in the refrigerator before serving.