Ichigo Shortcake
A light and fluffy cake layered with fresh strawberries and whipped cream, perfect for any celebration.
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.
Notes
Chill the cake for at least an hour before serving for a perfectly refreshing dessert. You can add a layer of strawberry jam between the sponge layers for extra flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 80mgFiber: 1gSugar: 15g
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