Japanese Strawberry Shortcake
Japanese Strawberry Shortcake (ショートケーキ) is a light, airy, and elegantly simple sponge cake layered with fluffy whipped cream and fresh strawberries. Unlike its Western counterpart, this...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at greateasyrecipe.com.
Cooking tools:
- Hand mixer
- Cake pan
- Offset spatula
- Cooling rack
- Sifter
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Parchment paper
- Kitchen scale
- Refrigerator
- Plate
- Spatula
- Paring knife
Ingredients
- 4 large eggs, room temperature
- ⅔ cup (130g) granulated sugar
- 1 cup (120g) cake flour, sifted
- 1 tsp baking powder
- 2 tbsp whole milk, room temperature
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups (480ml) heavy whipping cream (cold)
- ⅓ cup (40g) powdered sugar
- 1 ½ cups (250g) fresh strawberries, sliced
- 8 whole strawberries (for topping)
- Mint leaves (optional, for garnish)
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