Name: Japanese Christmas Cake (Strawberry Shortcake)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 4 large eggs; 120g (1/2 cup) granulated sugar; 120g (1 cup) cake flour, sifted; 2 tablespoons unsalted butter, melted; 2 tablespoons milk; 200ml (3/4 cup) heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1 pint fresh strawberries, hulled and halved

Celebrate the holiday season with a slice of joy! The Japanese Christmas Cake, also known as Strawberry Shortcake, is a delightful dessert that embodies the spirit of Christmas with its light and fluffy layers. This elegant cake, featuring soft sponge layers, whipped cream, and fresh strawberries, is perfect for festive gatherings, bringing a touch of sweetness to your celebrations.

Ingredients:

For the Cake:

4 large eggs

120g (1/2 cup) granulated sugar

120g (1 cup) cake flour, sifted

2 tablespoons unsalted butter, melted

2 tablespoons milk

For the Whipped Cream:

200ml (3/4 cup) heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For the Garnish:

1 pint fresh strawberries, hulled and halved

Directions:

Preheat the Oven: Start by preheating your oven to 170°C (340°F). Grease and line an 18cm (7-inch) round cake pan with parchment paper for easy removal.

Prepare the Batter: In a large mixing bowl, beat the eggs and sugar together until the mixture is pale and thick—about 8 minutes. This step is crucial for achieving a light sponge.

Incorporate the Flour: Gently fold in the sifted cake flour a little at a time until just combined. Be careful not to overmix, as you want to preserve the airiness of the batter.

Add Butter and Milk: Mix the melted butter with the milk, then carefully fold this into the batter, ensuring it remains light and fluffy.

Bake: Pour the batter into the prepared cake pan, smoothing the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Whip the Cream: While the cake is cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This will give your cake a luscious and creamy topping.

Assemble the Cake: Once the cake is cooled, slice it in half horizontally. Spread a layer of whipped cream on the bottom half, then top with the halved strawberries.

Finish the Cake: Place the top layer of the cake over the strawberries and cover the entire cake with the remaining whipped cream. Garnish with additional strawberries as desired.

Chill: Chill the cake for at least 1 hour before serving to let the flavors meld and the whipped cream firm up.

Serving Tips:

Slice with Care: Use a sharp, serrated knife to slice the cake for clean cuts. Wipe the knife with a damp cloth between cuts to keep the slices neat.

Chill Before Serving: For the best texture and flavor, serve the cake chilled. Allow it to sit in the refrigerator for at least an hour after assembly to firm up the whipped cream.

Garnish Creatively: Consider adding mint leaves or edible flowers alongside the strawberries for an extra festive touch.

Pair with Beverages: This cake pairs beautifully with tea, coffee, or sparkling beverages, enhancing the overall dining experience.

Personalize Portions: For a more elegant presentation, you can serve individual slices on small dessert plates, garnished with additional strawberries and a dollop of whipped cream.

Storage Tips:

Refrigerate: Store leftover cake in the refrigerator in an airtight container. This will help maintain the freshness of the whipped cream and strawberries.

Use Plastic Wrap: If you don’t have an airtight container, cover the cake tightly with plastic wrap to prevent it from drying out and absorbing odors from the fridge.

Avoid Freezing: While sponge cakes can often be frozen, it’s not recommended to freeze this cake once assembled with whipped cream and strawberries, as the texture of the cream will be affected upon thawing.

Consume Within a Few Days: For the best taste and texture, try to enjoy the cake within 2-3 days after preparation. After that, the whipped cream may start to lose its lightness, and the strawberries may release moisture.

Re-whip Cream: If you need to prepare whipped cream ahead of time, consider whipping it just before serving to maintain its fluffiness. Store it separately and assemble the cake shortly before enjoying.

Related Recipes:

Japanese Cotton Cheesecake

FAQs:

Can I make the sponge cake ahead of time?

Yes! You can bake the sponge cake a day in advance. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Assemble the cake with whipped cream and strawberries on the day you plan to serve it for the best freshness.

What can I substitute for heavy cream in this recipe?

If you’re looking for a lighter alternative to heavy cream, you can use whipped topping or a mixture of half-and-half and cream. However, keep in mind that the texture and flavor may vary slightly. For a dairy-free option, coconut cream can be whipped to achieve a similar consistency.

Can I use frozen strawberries instead of fresh?

While fresh strawberries are ideal for this recipe due to their flavor and texture, you can use frozen strawberries in a pinch. Thaw them beforehand and drain any excess moisture. However, be aware that the texture may be softer compared to fresh strawberries.

How should I store the cake if I have leftovers?

Store any leftover cake in the refrigerator in an airtight container or tightly covered with plastic wrap. Enjoy it within 2-3 days for the best taste and texture, as the whipped cream and strawberries may start to lose their quality over time.

Conclusion:

The Japanese Christmas Cake is more than just a dessert; it’s a celebration of flavors and textures that will leave your guests craving more. Its festive appearance and light taste make it a holiday favorite that is sure to impress. Try this delightful recipe this holiday season and create sweet memories with your loved ones!

📖 Recipe: