Japanese Strawberry Cake

Japanese Strawberry Shortcake is a beloved dessert that features a light and fluffy sponge cake layered with fresh strawberries and lightly sweetened whipped cream. Unlike its Western counterparts, this version emphasizes a delicate balance of flavors and textures, making it a popular choice for celebrations in Japan. The cake's subtle sweetness and airy consistency offer a refreshing contrast to the rich and dense cakes commonly found elsewhere. Whether for a special occasion or a delightful treat, this cake brings a touch of elegance and joy to any gathering.

Ingredients

For the Cake:

• 80 g (1/3 cup) whole milk

• 50 g (3 1/2 tablespoons) unsalted butter

• 75 g (1/2 cup + 1/2 tablespoon) cake flour

• 4 large egg yolks

• 4 large egg whites

• 70 g (5 1/2 tablespoons) sugar (caster sugar if available) 

For the Strawberries:

• 340 g to 450 g (12 oz to 1 lb) strawberries, divided

• 1 1/2 teaspoons sugar 

For the Whipped Cream Frosting:

• 280 g (10 oz) heavy whipping cream

• 2 tablespoons confectioners sugar

• 3/4 teaspoon gelatin (Optional)

• 2 tablespoons cold water (Optional)

For the Cake Syrup:

• 2 tablespoons sugar

• 3 tablespoons hot water 

Directions

1. Prepare the Cake Pan: Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides.

2. Preheat the Oven: Set your oven to 325°F (160°C).

3. Prepare the Milk-Butter Mixture: In a heatproof bowl, combine the whole milk and unsalted butter. Microwave until the butter melts completely. Stir to mix well and set aside to cool.

4. Prepare the Flour Mixture: Sift the cake flour into the milk-butter mixture. Mix gently with a spatula until smooth.

5. Add Egg Yolks: Add the egg yolks to the mixture and mix until evenly combined.

6. Beat Egg Whites: In a separate clean bowl, beat the egg whites at medium-high speed until frothy. Gradually add sugar and continue beating until glossy medium peaks form.

7. Combine Mixtures: Gently fold the egg white mixture into the flour mixture in three additions. Be careful not to deflate the batter.

8. Bake the Cake: Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10. Prepare the Strawberries: Slice 1/3 of the strawberries and set aside. Chop the remaining strawberries and toss with 1 1/2 teaspoons of sugar. Let them macerate for 15 minutes.

11. Prepare the Whipped Cream Frosting: In a chilled bowl, whip the heavy cream and confectioners sugar until stiff peaks form. If using gelatin, dissolve it in cold water and add to the whipped cream.

12. Prepare the Cake Syrup: In a small bowl, dissolve 2 tablespoons of sugar in 3 tablespoons of hot water.

13. Assemble the Cake: Slice the cooled cake into two layers. Place the bottom layer on a serving plate and brush with the prepared cake syrup. Spread a layer of whipped cream over the cake, then add a layer of macerated strawberries. Place the second cake layer on top and repeat the process.

14. Decorate the Cake: Cover the entire cake with the remaining whipped cream. Decorate with sliced strawberries on top.

15. Chill the Cake: Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld.
    
    

Nutritional Information (per serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 250 kcal

• Protein: 4g

• Fat: 15g

• Carbohydrates: 30g

• Fiber: 1g

• Sugar: 20g

• Sodium: 50mg

• Cholesterol: 40mg