Description
This Japanese Strawberry Cake is a light and airy sponge cake layered with lightly sweetened whipped cream and fresh strawberries. It’s a beautiful dessert perfect for celebrations or any occasion that calls for a delicate, fruity treat. The soft texture of the sponge combined with the fresh strawberries and creamy frosting offers a perfect balance of flavors and a visually stunning presentation.
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs (room temperature)
- 2/3 cup granulated sugar
- 2/3 cup cake flour (sifted)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
For the Whipped Cream Frosting:
- 1 1/2 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly:
- 1 1/2 cups fresh strawberries (hulled and sliced)
- Whole strawberries for topping
Instructions
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper and lightly grease the sides to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed using a hand or stand mixer for 8–10 minutes until the mixture is thick, pale, and has tripled in volume, ensuring a light sponge.
- Fold in Cake Flour: Sift the cake flour over the egg mixture in two additions. Gently fold in each addition with a spatula, being careful not to deflate the batter to maintain airiness.
- Incorporate Butter Mixture: In a small bowl, combine the melted butter, milk, and vanilla extract. Take a small portion of the batter and mix it into this butter mixture to lighten it, then fold it gently back into the main batter.
- Bake the Sponge: Divide the batter evenly between the prepared pans. Bake for 20–22 minutes or until lightly golden on top and the sponge springs back when touched gently. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Make Whipped Cream: Beat the cold heavy cream, powdered sugar, and vanilla extract until soft to medium peaks form, creating a smooth and airy frosting.
- Assemble the Cake: Place one sponge layer on a serving plate. Spread a generous layer of whipped cream on top and evenly arrange the sliced strawberries. Spread a thin layer of cream over the strawberries to help the next layer stick.
- Add Second Layer and Frost: Carefully place the second sponge layer on top. Use the remaining whipped cream to frost the entire cake smoothly. Decorate the top with whole strawberries for an elegant finish.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to set the frosting and enhance texture. Best enjoyed the same day but can be kept refrigerated for up to 2 days.
Notes
- Use cake flour for the lightest and softest texture.
- The sponge should be airy but not dry; be gentle when folding in flour.
- The whipped cream is lightly sweetened to highlight the freshness of strawberries; adjust the powdered sugar according to your taste preference.
- Best enjoyed fresh on the same day but can be refrigerated for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg
