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Japanese Strawberry Shortcake

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A delightful experience of fresh strawberries nestled between soft, fluffy cake layers that brings joy and sweetness to any occasion.

Ingredients

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  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup milk
  • 1 pound fresh strawberries, sliced

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a bowl, whisk together the cake flour, baking powder, and salt.
  3. Cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Gradually add the flour mixture to the creamy butter mixture, alternating with the milk until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  6. For the whipped cream, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
  7. Slice the cooled cakes in half horizontally. Layer whipped cream and strawberries between the layers.
  8. Chill the assembled cake in the refrigerator for at least an hour before serving.

Notes

Use fresh, ripe strawberries for the best flavor. Store-bought whipped cream can be used in a pinch, but homemade is recommended.

Nutrition

Find it online: https://delishrecipezbylucy.com/japanese-strawberry-shortcake/

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