Japanese Strawberry Shortcake: The Best Easy Recipe You’ll Love
Enjoy the delicate flavors and fluffy texture of Japanese Strawberry Shortcake with this easy recipe that you will love.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 pound fresh strawberries, sliced
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup granulated sugar
- ½ cup milk
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy.
- Add the milk and dry ingredients to the egg mixture and mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Once cooled, remove from pans and slice each cake in half horizontally.
- Whip the cream with powdered sugar until stiff peaks form.
- Spread whipped cream on one layer, add strawberries, then place the second layer on top.
- Repeat the process with the remaining layers and top with more whipped cream and strawberries.
Notes
- For best results, use fresh strawberries.
- Make sure the cake layers are completely cooled before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg