Description
Celebrate the holidays with this delightful Japanese Christmas Cake, also known as Strawberry Shortcake. Light, fluffy sponge cake layers filled with whipped cream and fresh strawberries – a perfect balance of sweetness and freshness. This festive dessert is sure to impress your guests!
Ingredients
Scale
Cake:
- 1 cup cake flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs at room temperature
- 3/4 cup granulated sugar
- 1/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Whipped Cream:
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Filling and Topping:
- 2 cups fresh strawberries, hulled and sliced
- Extra whole strawberries for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the cake: Sift together cake flour, baking powder, and salt. Beat eggs until thick and pale. Gradually add sugar, then fold in dry ingredients and liquids. Divide batter between pans and bake for 20-25 minutes.
- Whip the cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the cake: Place one cake layer on a plate, spread whipped cream, arrange sliced strawberries, top with second cake layer, and frost with remaining cream. Decorate with whole strawberries.
- Chill and serve: Chill the cake for at least 1 hour before serving.
Notes
- Use fresh, sweet strawberries for the best flavor.
- Keep the cake refrigerated until serving for best results.
- This cake is light and not overly sweet, perfect for a holiday dessert.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 125 mg
