Description
Japanese Christmas Cake, also known as Strawberry Shortcake, is a light and fluffy sponge cake layered with fresh whipped cream and strawberries. This traditional holiday dessert is beloved for its delicate texture, subtle sweetness, and festive decoration, perfect for celebrations.
Ingredients
Scale
For the Sponge Cake
- 4 large eggs
- 120g (1/2 cup) granulated sugar
- 120g (1 cup) cake flour, sifted
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
For the Whipped Cream Filling
- 200ml (3/4 cup) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Decoration
- 1 pint fresh strawberries, hulled and halved
Instructions
- Preheat and Prepare Pan: Preheat your oven to 170°C (340°F). 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 should take about 8 minutes.
- Fold in Flour: Gently fold the sifted cake flour into the egg mixture. Be careful to combine it just enough to avoid deflating the batter, preserving its airy texture.
- Add Butter and Milk: Mix the melted unsalted butter with the milk, then carefully fold this mixture into the batter to add richness without losing volume.
- 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.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely, which helps prevent sogginess.
- Prepare Whipped Cream: In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, giving a smooth and fluffy texture.
- Assemble the Cake: Once cooled, slice the cake horizontally into two layers. Spread an even layer of whipped cream on the bottom half, then arrange the halved strawberries over the cream.
- Top and Decorate: Place the top layer of the cake over the strawberries. Cover the entire cake with the remaining whipped cream and garnish it with additional whole or halved strawberries for a festive look.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow flavors to meld and the cream to set properly.
Notes
- For the lightest sponge, fold ingredients gently to maintain airiness.
- Use fresh, ripe strawberries for the best flavor and appearance.
- The cake can be made a day ahead; keep it refrigerated and covered.
- Ensure the whipped cream has soft peaks for easy spreading.
- Variations can include other berries or fruit in place of strawberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
