Description
Delight in the festive spirit with this Japanese Christmas Cake, also known as Strawberry Shortcake. This light and fluffy dessert features soft sponge cake layers, luscious whipped cream, and fresh strawberries. Perfect for holiday celebrations, this elegant treat is both delicious and visually appealing, making it a must-have for your seasonal gatherings.
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
Instructions
- Preheat your oven to 170°C (340°F) and grease and line an 18cm (7-inch) round cake pan with parchment paper.
- In a large bowl, beat the eggs and sugar together until pale and thick (about 8 minutes).
- Gently fold in the sifted cake flour until just combined.
- Mix the melted butter with milk and fold it into the batter carefully.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once cooled, slice the cake in half horizontally. Spread a layer of whipped cream on the bottom half and top with strawberry halves.
- Place the top layer over the strawberries and cover the entire cake with the remaining whipped cream. Garnish with additional strawberries.
- Chill the cake for 1 hour before serving.
Notes
For best results, use fresh strawberries for garnishing.
The whipped cream can be made ahead of time and stored separately until assembly.
Avoid freezing the assembled cake to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 6-8 servings
- Calories: 300 kcal
