why make this recipe
Japanese Strawberry Sponge Cake, also known as "Ichigo Shortcake," is a delightful treat that showcases the beauty and sweetness of strawberries. This light and fluffy cake is perfect for any occasion, whether it’s a birthday celebration, a tea party, or just a simple family dessert. The combination of delicate sponge cake, fresh strawberries, and whipped cream creates a refreshing dessert that is not only tasty but also visually appealing.
how to make Japanese Strawberry Sponge Cake
Ingredients :
- 4 large eggs
- 120g granulated sugar
- 120g all-purpose flour
- 30g unsalted butter, melted
- 1 teaspoon vanilla extract
- 300ml heavy cream
- 2 tablespoons powdered sugar
- 250g fresh strawberries, sliced
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a round baking pan.
- In a mixing bowl, whisk the eggs and granulated sugar until pale and fluffy.
- Gradually fold in the flour gently until just combined.
- Add melted butter and vanilla extract, mixing lightly.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Slice the sponge cake in half horizontally.
- Spread whipped cream over the bottom layer, layer with sliced strawberries, then place the top layer on.
- Decorate the top with more whipped cream and strawberries.
- Chill before serving.
how to serve Japanese Strawberry Sponge Cake
Serve this cake chilled for a refreshing treat. You can slice it into pieces and serve it on individual plates. For an extra touch, add a sprig of mint or a drizzle of chocolate sauce on top. This cake pairs wonderfully with a cup of tea or coffee.
how to store Japanese Strawberry Sponge Cake
To store the cake, keep it in an airtight container in the refrigerator. It is best to consume it within 2-3 days to enjoy its freshness. If you need to store it longer, consider freezing the individual cake layers without toppings. Just ensure that they are well wrapped.
tips to make Japanese Strawberry Sponge Cake
- Make sure the eggs are at room temperature for better volume when whisking.
- Be gentle when folding in the flour and other ingredients to maintain the airiness of the batter.
- Use fresh strawberries for the best flavor and presentation. You can also use a variety of berries if you like.
- Chill the cake for at least an hour before serving for a perfectly refreshing dessert.
variation
You can add a layer of strawberry jam between the sponge layers for extra flavor. Additionally, consider using other fruits like blueberries or raspberries for a mixed berry cake.
FAQs
Can I use frozen strawberries?
Yes, but fresh strawberries offer the best texture and flavor. If using frozen strawberries, make sure to thaw and drain them well to avoid excess moisture.
Can I make the cake ahead of time?
Absolutely! You can bake the sponge cake a day in advance. Just keep it wrapped in plastic wrap until you are ready to assemble it.
How do I prevent the sponge from sinking?
Make sure to whip the eggs and sugar until they are creamy and fluffy. Also, avoid overmixing when folding in the flour, as this can affect the cake structure.
Ichigo Shortcake
Ingredients
For the Sponge Cake
- 4 large large eggs Make sure the eggs are at room temperature for better volume.
- 120 g granulated sugar
- 120 g all-purpose flour Be gentle when folding to maintain airiness.
- 30 g unsalted butter, melted
- 1 teaspoon vanilla extract
For the Topping
- 300 ml heavy cream Whip until soft peaks form.
- 2 tablespoons powdered sugar
- 250 g fresh strawberries, sliced Use fresh strawberries for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a round baking pan.
- In a mixing bowl, whisk the eggs and granulated sugar until pale and fluffy.
- Gradually fold in the flour gently until just combined.
- Add melted butter and vanilla extract, mixing lightly.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
Assembly
- Whip the heavy cream with powdered sugar until soft peaks form.
- Slice the sponge cake in half horizontally.
- Spread whipped cream over the bottom layer, layer with sliced strawberries, then place the top layer on.
- Decorate the top with more whipped cream and strawberries.
- Chill before serving.