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japanese-strawberry-shortcake-recipe

Japanese Strawberry Shortcake

A light and fluffy Japanese-style strawberry shortcake, perfect for any occasion.
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Preparation Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Japanese
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Cake

  • 4 large Eggs
  • 120 g Sugar
  • 120 g Cake flour
  • 40 g Butter, melted

Filling and Topping

  • 300 ml Heavy cream
  • 30 g Sugar
  • 200 g Strawberries, sliced

Instructions 

  1. Preheat oven to 170°C (340°F). Grease and line a cake pan.
  2. In a mixing bowl, beat eggs and sugar until thick and pale.
  3. Sift cake flour into the mixture and fold gently.
  4. Add melted butter and mix until just combined.
  5. Pour batter into the prepared cake pan and bake for 25 minutes.
  6. Let the cake cool completely.
  7. Whip heavy cream and sugar until stiff peaks form.
  8. Slice the cake in half horizontally. Spread whipped cream and sliced strawberries on the bottom layer. Place the top layer on and cover the entire cake with whipped cream. Decorate with more strawberries.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 50mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 1mg

Keywords

Strawberry Shortcake
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