Description
A delightful Japanese strawberry shortcake featuring a soft sponge cake layered with fresh strawberries and whipped cream, perfect for any celebration.
Ingredients
- 3 cups of whipped cream
- 1 pound of fresh strawberries, sliced
- 1 cup of all-purpose flour
- 1 cup of sugar
- 1/2 cup of milk
- 3 large eggs
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cake pans.
- Beat the eggs and sugar together until the mixture is light and fluffy.
- Pour in the milk and vanilla extract, mixing well until fully combined.
- Whisk together the flour, baking powder, and salt in another bowl.
- Add this dry mix to the egg mixture, folding gently until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Slice each cake horizontally to create four layers in total.
- Layer one cake layer with whipped cream and sliced strawberries, then repeat with remaining layers.
- Finish with whipped cream on top and decoration with more strawberries.
- Chill in the refrigerator for at least an hour before serving.
Notes
For quicker preparation, store-bought whipped cream can be used. Decorate with fresh mint leaves for added flair.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese