Japanese Strawberry Shortcake
This Japanese Strawberry Shortcake is light, fluffy, and not too sweet, with tender sponge cake layers, airy whipped cream, and plenty of fresh strawberries. Keep it chilled for the cleanest slices and the prettiest layers.
- Servings: 6
Source: potluckeats.com
Ingredients
- Sponge cake
- Cake flour 1 cup 120 grams
- Baking powder 1 teaspoon
- Salt 1 quarter teaspoon
- Large eggs 4, separated
- Granulated sugar 3 quarters cup 150 grams, divided
- Milk 3 tablespoons 45 grams
- Neutral oil 3 tablespoons 40 grams
- Vanilla extract 1 teaspoon
- Whipped cream frosting
- Heavy whipping cream 2 cups 480 grams, cold
- Powdered sugar 6 tablespoons to 8 tablespoons, to taste
- Strawberries
- Fresh strawberries 12 ounces to 16 ounces, washed and very thoroughly dried
- Optional syrup
- Sugar 3 tablespoons
- Warm water 1 third cup
- Optional stabilized whipped cream option
- If you want the frosting to hold overnight, add 1 tablespoon instant vanilla pud