Japanese Strawberry Sponge Cake (Strawberry Shortcake) is a delightful treat that captures the essence of Japanese baking. This cake features a soft, airy sponge layered with fresh strawberries and whipped cream, making it perfect for celebrations or simply as a sweet indulgence. Its light texture sets it apart from traditional Western cakes, making it a unique addition to any dessert table.
Why You’ll Love This Recipe
- Light and Fluffy Texture: The Japanese Strawberry Sponge Cake boasts an airy consistency that melts in your mouth.
- Fresh and Fruity: With juicy strawberries as a star ingredient, this cake offers a refreshing taste that’s perfect for warm days.
- Versatile Occasions: Ideal for birthdays, anniversaries, or tea parties, this cake fits any celebration beautifully.
- Simple Ingredients: Made with basic pantry staples, it’s easy to whip up without needing special items.
- Impressive Presentation: The vibrant layers of strawberries and cream make it an eye-catching centerpiece.
Tools and Preparation
To create the perfect Japanese Strawberry Sponge Cake, you’ll need some essential tools. Being prepared with the right equipment will ensure your baking experience is smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Spatula
- Cake pan
- Sifter
Importance of Each Tool
- Electric mixer: This tool makes whipping egg whites and cream effortless, achieving the perfect texture.
- Sifter: Sifting flour prevents lumps and ensures a light sponge cake by incorporating air into the batter.
- Cake pan: A good quality cake pan helps achieve even baking and easy removal of the cake once it’s cooled.
Ingredients
For the Sponge Cake
- 125g/4.4oz all-purpose flour sifted 3 times
- 100g/3.5oz sugar (note 1)
- 4 large eggs (yolks and whites separated) (note 2)
- 60g/2.1oz butter (melted)
For Assembly
- Butter and flour to coat inside the cake pan
- 18 strawberries (mid-size) (note 3)
- 400ml/0.8pt cream for whipping (note 4)
- 10g/0.4oz sugar
- 40ml/1.4oz water
- 10g/0.4oz sugar
How to Make Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Step 1: Prepare Your Baking Supplies
Start by preheating your oven to 170°C (340°F). Grease your cake pan with butter and lightly dust it with flour to prevent sticking.
Step 2: Mix the Batter
In a mixing bowl, use an electric mixer to beat the egg yolks until they are pale yellow. Gradually add in sugar while continuing to mix until well combined. Slowly incorporate melted butter followed by sifted flour.
Step 3: Whip Egg Whites
In another bowl, whip the egg whites until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form. Gently fold this meringue into your batter mixture in three additions to keep it airy.
Step 4: Bake the Cake
Pour the batter into your prepared cake pan and smooth out the top using a spatula. Bake in your preheated oven for about 25 minutes or until golden brown and a toothpick inserted comes out clean.
Step 5: Cool and Slice
Once baked, let the cake cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. Once cooled, slice horizontally into two layers.
Step 6: Prepare Strawberries
While waiting for the cake to cool, wash and slice your strawberries. You can also sprinkle them lightly with sugar if you prefer them sweeter.
Step 7: Whip Cream
In a separate bowl, whip the cream along with sugar until soft peaks form.
Step 8: Assemble Your Cake
Place one layer of sponge on a serving plate. Spread a layer of whipped cream over it followed by sliced strawberries. Place the second layer on top and repeat with more whipped cream and strawberries on top.
Enjoy your beautifully crafted Japanese Strawberry Sponge Cake!
How to Serve Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, is a delightful and light dessert perfect for any occasion. Here are some serving suggestions that will enhance your experience with this exquisite treat.
Classic with Fresh Strawberries
- Serve slices of the cake topped with fresh strawberries for a burst of flavor and color.
Whipped Cream Delight
- Add a generous dollop of whipped cream on each slice to create a rich and creamy texture that complements the sponge.
Ice Cream Pairing
- Enjoy a side of vanilla or matcha ice cream alongside the cake to add an extra layer of sweetness and creaminess.
Fruit Salad Topping
- Top each piece of cake with a refreshing fruit salad for added freshness and variety in taste.
Tea Time Treat
- Serve with a pot of green tea for a traditional Japanese pairing that enhances the flavors of the cake.
How to Perfect Japanese Strawberry Sponge Cake (Strawberry Shortcake)
To achieve the best results when making Japanese Strawberry Sponge Cake, consider these helpful tips.
Use room temperature eggs: This helps in achieving better volume during whipping, resulting in a fluffier sponge.
Sift flour multiple times: Sifting aerates the flour, which contributes to the light texture characteristic of Japanese sponge cakes.
Fold carefully: When combining the egg whites with the yolk mixture, fold gently to maintain airiness in the batter.
Cool upside down: Once baked, turn the cake upside down while cooling to prevent it from collapsing and keep its height.
Best Side Dishes for Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Pairing your Japanese Strawberry Sponge Cake with complementary side dishes can enhance your dessert experience. Here are some great options:
Matcha Green Tea: The earthy flavor balances out the sweetness of the cake perfectly.
Yuzu Sorbet: This citrusy sorbet adds a refreshing contrast that brightens up the palate.
Sweet Red Bean Paste: A traditional Japanese treat that brings a unique sweetness to each bite.
Mochi: Chewy mochi can be served on the side for an interesting textural contrast with the soft sponge cake.
Sesame Cookies: Crunchy sesame cookies provide a nutty flavor that pairs well with strawberries.
Fruit Tartlets: Mini fruit tartlets offer an additional fruity element that complements the main dessert beautifully.
Common Mistakes to Avoid
Making Japanese Strawberry Sponge Cake can be a delightful experience, but there are common pitfalls. Here are some mistakes to avoid for the best results.
- Skipping Sifting: Not sifting flour can lead to a dense cake. Always sift your flour three times for a light texture.
- Overmixing Batter: Mixing too vigorously can deflate the batter. Gently fold until just combined to keep the airiness.
- Incorrect Oven Temperature: Baking at the wrong temperature can result in uneven cooking. Use an oven thermometer to ensure accuracy.
- Not Cooling Properly: Removing the cake from the pan too soon can cause it to collapse. Allow it to cool completely in the pan before inverting.
- Using Overripe Strawberries: Using overly ripe fruit can result in a soggy cake. Choose fresh, firm strawberries for the best flavor and texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover cake in an airtight container.
- It will last for up to 3 days in the refrigerator.
Freezing Japanese Strawberry Sponge Cake (Strawberry Shortcake)
- Wrap individual slices tightly in plastic wrap.
- Freeze for up to 2 months for optimal quality.
Reheating Japanese Strawberry Sponge Cake (Strawberry Shortcake)
- Oven: Preheat to 350°F (175°C) and reheat for about 10 minutes until warm.
- Microwave: Heat on medium power for 15-20 seconds; check if warmed through.
- Stovetop: Use a non-stick skillet on low heat, covering with a lid for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making Japanese Strawberry Sponge Cake that might help you.
What makes Japanese Strawberry Sponge Cake different?
Japanese Strawberry Sponge Cake is lighter and fluffier than traditional cakes, thanks to its unique preparation method and ingredients.
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in your cake.
How do I achieve a perfect sponge texture?
To achieve a perfect sponge texture, focus on gently folding the batter and ensuring all ingredients are at room temperature before mixing.
Can I customize this recipe?
Absolutely! You can customize your Japanese Strawberry Sponge Cake by adding different fruits or flavors like matcha or chocolate.
How should I serve this cake?
This cake is best served chilled with whipped cream and fresh strawberries on top, making it a delightful dessert for any occasion.
Final Thoughts
Japanese Strawberry Sponge Cake is not only delicious but also versatile. You can easily customize it with different fruits or flavors. It’s perfect for celebrations or as a simple treat at home. Try making this delightful cake today!
Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Japanese Strawberry Sponge Cake, or Strawberry Shortcake, is a light and airy dessert that perfectly embodies the elegance of Japanese baking. With its soft sponge layers, fresh strawberries, and luscious whipped cream, this cake is not only a treat for your taste buds but also a feast for the eyes. Ideal for celebrations or casual gatherings, this delightful cake brings a touch of sweetness to any occasion. The unique texture of the sponge sets it apart from traditional Western cakes, making it a must-try for dessert lovers.
- 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
- 125g all-purpose flour (sifted 3 times)
- 100g sugar
- 4 large eggs (yolks and whites separated)
- 60g melted butter
- 18 medium strawberries (sliced)
- 400ml heavy cream (for whipping)
- 10g sugar (for cream)
- Butter and flour (for greasing the pan)
Instructions
- Preheat oven to 170°C (340°F). Grease your cake pan with butter and dust with flour.
- In a bowl, beat egg yolks and sugar until pale. Add melted butter and sifted flour gradually.
- In a separate bowl, whip egg whites until soft peaks form; gradually add sugar to create stiff peaks.
- Gently fold meringue into the batter in three additions.
- Pour batter into the pan, smooth the top, and bake for about 25 minutes or until golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely; slice horizontally.
- Prepare sliced strawberries and whip cream with sugar until soft peaks form.
- Assemble by layering sponge cake, whipped cream, and strawberries.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 22g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
