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Japanese Strawberry Shortcake

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A light, fluffy cake packed with fresh strawberries and whipped cream, perfect for any celebration.

Ingredients

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  • 2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups fresh strawberries, sliced
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Sift together the cake flour, baking powder, baking soda, and salt.
  3. Cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, stirring well after each addition, then stir in the vanilla.
  4. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour. Pour into prepared pans.
  5. Bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool completely.
  6. Whip the heavy cream with powdered sugar until soft peaks form.
  7. Slice each cake in half horizontally, layering whipped cream and strawberries between layers.
  8. Frost the top and sides with remaining whipped cream and decorate with more strawberries.
  9. Slice, serve, and enjoy!

Notes

Ensure your eggs and butter are at room temperature for easy mixing. Use cold whipped cream for better texture.

Nutrition

Find it online: https://www.spiritsdrink.com/japanese-strawberry-shortcake/