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✨ Description

Light as air and subtly sweet, Japanese Strawberry Shortcake is the epitome of elegance in dessert form. Made with ultra-soft sponge cake, layers of fresh whipped cream, and juicy strawberries, it’s a refined treat that’s a staple at birthdays and celebrations in Japan — and once you taste it, you’ll understand why.

Unlike its Western counterpart, the Japanese version is all about balance: a tender sponge with just enough sweetness, layered with pillowy whipped cream and bright, fresh fruit. It’s not overly rich or dense — instead, it’s refreshingly light and satisfying.

This cake may look delicate, but it’s surprisingly simple to make if you follow a few key techniques. Whether you're baking it for a special occasion or just because, this Strawberry Shortcake is a beautiful way to celebrate life’s sweet moments.

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📝 Ingredients (Serves 8)

For the Sponge Cake:

• 4 large eggs, room temperature
• ½ cup granulated sugar
• ⅔ cup cake flour (sifted)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons whole milk, warmed
• 1 teaspoon vanilla extract

For the Whipped Cream:

• 1 ½ cups heavy whipping cream (cold)
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Filling & Topping:

• 1 ½ cups fresh strawberries, sliced
• Whole strawberries for garnish (8–10)

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👨‍🍳 Instructions

Step 1: Make the sponge cake

Preheat oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper (do not grease the sides).

In a large bowl, beat the eggs and granulated sugar with a hand mixer on high speed for 8–10 minutes, until the mixture is pale, thick, and triples in volume. When you lift the beaters, the batter should fall in ribbons.

Gently fold in the sifted cake flour in three additions using a spatula. Be careful not to deflate the batter.

Combine melted butter, warm milk, and vanilla in a small bowl. Scoop a small amount of the batter into it, stir to combine, then gently fold back into the main batter.

Divide the batter between the two pans. Bake for 20–25 minutes or until the tops spring back when gently pressed.

Cool completely before removing from pans.

Step 2: Whip the cream

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft to medium peaks form. Don’t overwhip — the cream should be smooth and spreadable.

Step 3: Assemble the cake

Trim the tops of the cakes if needed to level them. Place one layer on a serving plate. Spread a layer of whipped cream and top with sliced strawberries.

Add the second sponge layer. Frost the top and sides of the cake with whipped cream. Use a piping bag to decorate, if desired, and top with whole strawberries.

Chill for at least 1 hour before slicing for clean layers.

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🍽 Nutrition Facts (Per Slice – Approximate)

• Calories: 280
• Protein: 5g
• Fat: 16g
• Carbohydrates: 28g
• Sugar: 18g
• Fiber: 1g
• Sodium: 45mg

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🔥 Tips & Tricks

• Use cake flour for a fine, tender crumb — all-purpose will make the cake heavier.
• Room temperature eggs are key to a stable sponge. Cold eggs won’t whip properly.
• Handle the batter gently when folding to keep the air in.
• Don’t overwhip the cream — it should be just firm enough to hold shape.
• Serve the same day for the freshest taste and texture.

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💡 My Special Touch

To add a fragrant twist, I sometimes infuse the whipped cream with a hint of rose water or strawberry purée for an extra layer of flavor. You can also brush the cake layers with a simple strawberry syrup to keep them moist and boost the berry flavor.

And for presentation? A light dusting of powdered sugar over the strawberries on top makes it picture-perfect — ideal for birthdays, tea parties, or even Valentine’s Day.