Description
Indulge in the delightful flavors of a Japanese Christmas Cake, also known as Strawberry Shortcake. This light and airy sponge cake layered with whipped cream and fresh strawberries is a perfect dessert for any festive occasion.
Ingredients
Scale
Cake:
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 cup cake flour (sifted)
- 1/4 cup whole milk (warmed)
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Whipped Cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Additional:
- 2 cups fresh strawberries (hulled and halved or sliced)
- Whole strawberries for garnish
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.
- Prepare the cake: Beat eggs and sugar until thick. Fold in flour. Add milk, butter, and vanilla. Divide batter and bake.
- Make whipped cream: Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the cake: Slice cake layers, spread cream, add strawberries. Repeat for layers. Frost the cake and decorate with strawberries.
- Chill and serve: Chill the cake for at least 1 hour before serving.
Notes
- Use ripe, sweet strawberries for the best flavor.
- For a classic look, keep the sides smooth and the top simply decorated with cream swirls and whole berries.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
