Description
Japanese Christmas Cake, also known as Strawberry Shortcake, is a light and fluffy sponge cake layered with fresh whipped cream and ripe strawberries. This festive and elegant dessert features a soft vanilla-flavored sponge base, topped with sweetened whipped cream and fresh strawberries, making it a delightful and traditional treat for the holiday season.
Ingredients
Scale
Cake
- 4 large eggs
- 120g (1/2 cup) granulated sugar
- 120g (1 cup) cake flour, sifted
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
Whipped Cream Topping
- 200ml (3/4 cup) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1 pint fresh strawberries, hulled and halved
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 170°C (340°F) and grease and line an 18cm (7-inch) round cake pan with parchment paper to prevent sticking.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture becomes pale, thick, and fluffy, which typically takes about 8 minutes. This step aerates the batter for a light sponge.
- Fold in Cake Flour: Gently fold the sifted cake flour into the egg mixture with a spatula until just combined. Be careful not to overmix to maintain the batter’s airiness.
- Add Butter and Milk: Combine the melted butter with milk, then fold this mixture carefully into the batter to ensure even distribution without deflating the mixture.
- Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely to room temperature before frosting.
- Whip the Cream: Using a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth and fluffy frosting.
- Slice Cake Horizontally: Carefully slice the cooled cake horizontally into two layers to prepare for filling.
- Assemble the Cake: Spread a generous layer of whipped cream on the bottom half of the cake, arrange the halved strawberries evenly on top of the cream, then place the top half of the cake over the strawberries.
- Frost and Garnish: Cover the entire cake with the remaining whipped cream and garnish the top with additional fresh strawberries for decoration.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow it to set and for the flavors to meld before serving.
Notes
- Use room temperature eggs to help achieve a better batter volume.
- Be gentle when folding the flour and butter mixture to keep the sponge light and fluffy.
- Chilling the bowl and beaters before whipping cream helps achieve better volume and texture.
- Fresh strawberries can be substituted with other seasonal berries if desired.
- This cake is best enjoyed within 1-2 days of preparation for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
