Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, is a light and airy dessert that beautifully balances fluffy sponge and fresh strawberries. This delightful cake is perfect for any occasion, from birthdays to casual afternoon tea. The soft texture of the sponge combined with rich whipped cream elevates the flavor profile, leaving everyone craving another slice. Easy to prepare with minimal ingredients, this treat can be customized with different fruits or toppings to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 125g all-purpose flour (sifted)
- 100g sugar
- 4 large eggs (separated)
- 60g melted butter
- 18 mid-sized strawberries
- 400ml cream (for whipping)
- 10g sugar (for cream)
- 40ml water
- 10g sugar (for syrup)
Instructions
- Preheat your oven to 170°C (340°F).
- Sift together flour and sugar in a bowl.
- Beat egg yolks until pale, then mix in melted butter.
- Whip egg whites until stiff peaks form.
- Gently fold the yolk mixture into the flour mixture, then carefully incorporate whipped egg whites.
- Pour batter into a round cake pan and bake for about 25 minutes or until a toothpick comes out clean.
- Let it cool completely before layering with whipped cream and sliced strawberries.
Nutrition
- Serving Size: 1 serving
- Calories: 232
- Sugar: 19g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 77mg