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Japanese Strawberry Shortcake: The Best Indulgent Recipe at Home

Japanese Strawberry Shortcake
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Indulge in the delightful layers of Japanese Strawberry Shortcake, a perfect blend of light sponge cake and fresh strawberries.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 pound fresh strawberries, hulled and sliced

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add in the eggs one at a time, mixing well after each addition.
  4. In another bowl, combine the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract.
  6. Pour the batter into the prepared cake pans and bake for 25-30 minutes.
  7. Once cooled, slice the cakes in half horizontally.
  8. Whip the heavy cream with powdered sugar until stiff peaks form.
  9. Spread whipped cream and strawberries between the layers and on top of the cake.
  10. Chill for a couple of hours before serving.

Notes

  • Ensure the strawberries are fresh for the best flavor.
  • Feel free to adjust the sweetness of the whipped cream.

Nutrition

Keywords: Japanese Strawberry Shortcake, dessert, cake, strawberries

Find it online: https://www.cookingcrook.com/japanese-strawberry-shortcake-the-best-indulgent-recipe-at-home/