Japanese Strawberry Shortcake
Layers of airy sponge, softly whipped cream, and fresh strawberries — the most celebrated cake in Japan for a reason.
Ingredients
| 3 | large eggs | |
| 1/2 cup (100g) | sugar (for sponge) | |
| 1/2 cup (60g) | cake flour | |
| 2 tablespoons | 30 ml | unsalted butter, melted |
| 1 tablespoon | 15 ml | whole milk |
| 1 1/2 cups (360ml) | heavy cream | |
| 3 tablespoons | 45 ml | sugar (for assembly) |
| 1 teaspoon | 5 ml | vanilla |
| 1 lb (450g) | fresh strawberries |
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 7-inch (18 cm) round pan.
- Beat eggs and sugar over a hot water bath until pale, tripled in volume, and falling in thick ribbons. Fold in sifted flour, then butter and milk.
- Pour into the pan and bake 20 to 25 minutes. Cool completely on a rack.
- Whip cream with sugar and vanilla to soft, billowy peaks.
- Slice the sponge into three layers. Spread whipped cream on the first layer, arrange strawberry slices, cover with more cream. Repeat with the second layer.
- Cover the outside with remaining cream and decorate with whole strawberries.