Japanese Strawberry Shortcake
A light and fluffy 6-inch cake filled with sweet strawberries and whipped cream, perfect for intimate gatherings and celebrations.
Ingredients
For the Cake
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, at room temperature
- 5 1/2 ounces whole milk, at room temperature
- 2 large egg whites, at room temperature
- 1 1/2 teaspoons clear imitation vanilla extract
For the Whipped Cream and Topping
- 2 cups cold heavy cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups fresh strawberries, washed, hulled, and sliced
Instructions
Preparation
- Preheat the oven to 350 degrees F and prepare three 6-inch cake pans with cooking spray and parchment paper.
- In a bowl, mix cake flour, granulated sugar, baking powder, and kosher salt.
- Add cubed unsalted butter and mix until you get a coarse meal texture.
- Add half of the milk and beat until light and fluffy.
- In a separate bowl, whisk together remaining milk, egg whites, and vanilla; add to batter in three additions, mixing until just combined.
- Divide batter evenly among the prepared cake pans and bake for 23-25 minutes.
- Cool cakes in pans on a wire rack.
Whipped Cream and Assembly
- For the whipped cream, whisk together cold heavy cream, confectioners' sugar, and vanilla until firm peaks form.
- Assemble layers by stacking cakes, piping cream, adding strawberries, and repeating with remaining layers.
- Frost the cake with whipped cream on top and sides.
- Decorate with additional whipped cream and remaining strawberries.
Notes
Store leftovers in the refrigerator. It’s best to eat within 2 days to enjoy the strawberries and cream at their best. Use fresh, ripe strawberries for the best flavor. Be careful not to overmix the batter to keep the cake light and fluffy.