Description
Experience the delightful flavors of Japanese Strawberry Shortcake—a fluffy dessert layered with fresh strawberries and whipped cream. Try it today!
Ingredients
Scale
- 4 large eggs
- 100 grams granulated sugar
- 120 grams all-purpose flour (sifted)
- 250 ml heavy cream
- 50 grams powdered sugar
- 300 grams fresh strawberries (sliced)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the eggs and granulated sugar until fluffy. Gently fold in the sifted flour until just combined.
- Pour the batter into greased 8-inch round cake pans and bake for about 20 minutes until golden brown. Cool completely on a wire rack.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Slice the cooled sponge cake into three layers. Spread whipped cream over one layer, add sliced strawberries, then repeat with another layer before topping with whipped cream and more strawberries.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 21g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg