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Japanese Strawberry Sponge Cake Strawberry Shortcake

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 350
A light and fluffy sponge cake layered with fresh strawberries and whipped cream, perfect for a delightful dessert.

Ingredients

Dry ingredients

  • 125 g all-purpose flour (sifted 3 times)
  • 100 g sugar (note 1)

Eggs

  • 4 large eggs (yolks and whites separated note 2)

Butter

  • 60 g butter (melted)

Coating

  • butter and flour to coat inside the cake pan

Strawberries

  • 18 mid-size strawberries (note 3)

Whipping cream

  • 400 ml cream for whipping (note 4)

Sugar for cream

  • 10 g sugar (2½ tsp)

Water

  • 40 ml water

Additional sugar

  • 10 g sugar (2½ tsp)

Instructions 

  • Preheat oven to 170°C (340°F). Grease and flour the cake pan.
  • Beat egg yolks with sugar until thick, then fold in melted butter and sifted flour.
  • In a separate bowl, beat egg whites until stiff peaks form, then gently fold into batter.
  • Pour batter into prepared pan and bake for 20 minutes. Let cool.
  • Whip cream with sugar until soft peaks form. Slice strawberries.
  • Assemble cake layers, spread whipped cream, and top with strawberries. Chill before serving.

Notes

Use fresh strawberries for best flavor. Chill the cake before serving for optimal texture.
Calories: 350kcal
Cost: $12
Course: Dessert
Cuisine: Japanese
Keyword: strawberry