Description
A light and elegant Japanese Strawberry Shortcake perfect for Valentine’s Day, featuring fluffy sponge cake layers filled with macerated fresh strawberries and whipped cream. This delicate dessert balances sweetness and freshness with an airy texture, making it ideal for festive celebrations or special occasions.
Ingredients
Scale
Cake
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 4 large eggs (room temperature)
- 1/2 tsp baking powder
Filling and Topping
- 2 cups fresh strawberries
- 1 tbsp lemon juice
- 1 cup heavy cream (36% fat)
- Additional powdered sugar (about 2 tbsp, for whipped cream)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper to ensure easy removal and even baking.
- Macerate Strawberries: In a mixing bowl, combine the sliced strawberries with sugar and lemon juice. Let the mixture sit for 20 minutes to allow the strawberries to release their juices and become sweet and flavorful.
- Prepare Cake Batter: Whisk the eggs and granulated sugar together vigorously for about 5 minutes until the mixture is pale, fluffy, and has increased in volume. Gently fold in the sifted all-purpose flour and baking powder to maintain the airy texture of the batter.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes or until the cakes turn golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely.
- Make Whipped Cream: Beat the heavy cream until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks are achieved, making a smooth and stable whipped cream.
- Assemble the Shortcake: If desired, slice the cooled cake layers horizontally to create thinner layers. Spread a layer of whipped cream on one cake layer, then add a generous amount of the macerated strawberries on top. Repeat with the next cake layer and finish by topping with additional strawberries and whipped cream for decoration.
Notes
- Use room temperature eggs for better volume when whisking.
- Sifting the flour and baking powder together helps ensure a light and even crumb.
- Be gentle when folding the flour to preserve the air in the batter.
- Chill the heavy cream before whipping for better results.
- Layering the cake horizontally is optional but adds elegance and more surface area for the cream and strawberries.
- For best results, serve the shortcake on the day it is assembled to maintain freshness.
